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Mother's Pot Roast

4

430 min

Mother's Pot Roast

Mother's Pot Roast Photo 1

Time

430 min

Serving

5 persons

Calories

552

Rating

4.00★ (160)

Cuisine

Author: Victoria Buriak
The best vegetable gravy you ever tasted — and the pot roast isn't bad either! We always had this meal with mounds of mashed potatoes to complement the delicious sauce. Great on a cold wintry evening!

Ingredients

  • ½ pounds tip round roast: 2 piece
  • salt and pepper: (to taste)
  • tomato sauce: 1 can (15 ounce can)
  • onion: 1 piece (cut into thin strips)
  • bay leaves: 2 piece
  • all-purpose flour: 3 Tbsp

Metric Conversion

Stages of cooking

Mother's Pot Roast Photo 21
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  1. Spray slow cooker with nonstick cooking spray. Season roast with salt and pepper. Place meat in the pot, fat side up. Pour tomato sauce over roast. Place onion over top. Toss in bay leaves. Cover and cook for 1 hour on High.
    Mother's Pot Roast Photo 2
  2. After 1 hour, reduce heat to Low and cook 6 to 8 more hours. Carefully lift meat out of the pot and remove to a warm platter.
    Mother's Pot Roast Photo 3
  3. Pour drippings through a strainer into a medium-sized saucepan and discard material in the strainer. Whisk flour into the liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast. Delly
    Mother's Pot Roast Photo 4

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