1 large onion, diced
1 lb whole baby carrots
3 stalks celery, cut into chunks
1 - 1 1/2 cups beef broth
In a large frying pan, heat about 2 TBS vegetable or olive oil. Season meat well with salt, pepper and Santa Maria seasoning.
Brown the roast well on the front, back, and all sides.
Transfer meat to a large crockpot. Include drippings and as much of the browned bits as possible.
Add 1/2 - 1 cup beef broth
add vegetables - scoot as many down the sides of the roast as possible... some may be left on top.
Cook on LOW for 4 - 6 hours** as needed until meat is tender & can easily be pulled apart.
A combination of 4 hours on high and 1 or 2 hours on low may be used, but LOW is better.
**If possible, rearrange vegetables during cooking time to ensure doneness.
In a large frying pan, heat about 2 TBS vegetable or olive oil. Season meat well with salt, pepper and Santa Maria seasoning.
Brown the roast well on the front, back, and all sides.
Transfer meat to a large crockpot. Include drippings and as much of the browned bits as possible.
Add 1/2 - 1 cup beef broth
add vegetables - scoot as many down the sides of the roast as possible... some may be left on top.
Cook on LOW for 4 - 6 hours** as needed until meat is tender & can easily be pulled apart.
A combination of 4 hours on high and 1 or 2 hours on low may be used, but LOW is better.
**If possible, rearrange vegetables during cooking time to ensure doneness.
FOR A 4 LB ROAST, COOK ON LOW 8 - 10 HOURS.
A 4 LB roast WILL feed 8 people (G's fam)
For Gravy:
When roast is done, remove meat and vegetables to a 9 X 13 dish and cover to keep warm. Transfer cooking liquid to a saucepan.
Taste the cooking liquid - if it tastes weak and not rich enough, boil in saucepan until it reduces down some, tasting as you go.
When liquid is at the desired richness, whisk together 2 TBS flour and enough cold water to make a runny paste.
Gradually add the flour paste to lightly boiling liquid and cook until desired gravy thickness... You may not need all the flour mixture, or you may have to make more depending on how much liquid you had. I sometimes strain the gravy if it's not very smooth.
Serve with mashed potatoes.
My mom made pot roast nearly every Sunday. She cooked it in our electric frying pan and would brown it and get it ready so that it cooked while we were at church. We'd come home and the whole house smelled heavenly of roast and vegetables. Then she would prepare the potatoes... Either baked or mashed. Either method took WAY too long while we were waiting to dig into that roast! She said she made the roast exactly how her mom had made it when she was growing up except that her mom cooked it in the oven. So three generations, three cooking methods, same wonderful taste!
For Gravy:
When roast is done, remove meat and vegetables to a 9 X 13 dish and cover to keep warm. Transfer cooking liquid to a saucepan.
Taste the cooking liquid - if it tastes weak and not rich enough, boil in saucepan until it reduces down some, tasting as you go.
When liquid is at the desired richness, whisk together 2 TBS flour and enough cold water to make a runny paste.
Gradually add the flour paste to lightly boiling liquid and cook until desired gravy thickness... You may not need all the flour mixture, or you may have to make more depending on how much liquid you had. I sometimes strain the gravy if it's not very smooth.
Serve with mashed potatoes.
My mom made pot roast nearly every Sunday. She cooked it in our electric frying pan and would brown it and get it ready so that it cooked while we were at church. We'd come home and the whole house smelled heavenly of roast and vegetables. Then she would prepare the potatoes... Either baked or mashed. Either method took WAY too long while we were waiting to dig into that roast! She said she made the roast exactly how her mom had made it when she was growing up except that her mom cooked it in the oven. So three generations, three cooking methods, same wonderful taste!
