When you really need comfort food, pull out this pot roast recipe. Its rich flavor, beefy gravy and mouthwatering aroma wraps you up in Mom’s love even if nothing else is going your way—and the recipe is so easy, you don’t have to have Mom around to fix it for you! Amanda likes hers with succotash; I prefer the carrots and potatoes. Serve it in whatever way says "Mom" to you!
1 3- to 4-pound bottom round roast of beef
3 slices bacon, diced
1 small onion, minced
1 teaspoon minced garlic
1 14-to-15-ounce can beef broth
3 tablespoons flour
1/2 cup cold water
Salt and pepper to taste
Optional: 1 pound peeled baby carrots and 3 pounds peeled potatoes cut into large chunks
In a covered Dutch oven or other heavy pot just large enough to hold the meat comfortably, sauté the bacon and onion over medium heat until the bacon starts to render its fat. Add the beef roast and brown it in the bacon fat with the bacon and onions until browned on all sides. Stir frequently to keep the bacon and onions from burning. When the meat is nicely browned, add the garlic and stir for a minute or two (careful not to burn the garlic!), then add the beef broth. Bring the broth to a boil, then cover the pot tightly and turn down the heat to low so the liquid is at a simmer, just barely bubbling. Let the meat simmer for 3 to 4 hours or until it is tender when pierced with a fork. If desired, add the carrots and potatoes during the last 20 to 30 minutes of cooking time.
When the meat is tender, remove it to a platter and cover it to keep it warm. If you’ve added vegetables to the pot, remove those to a serving bowl and cover them as well. Bring the broth to a gentle boil. Thoroughly blend the flour into the 1/2 cup water, then stir the mixture into the bubbling broth. Stir constantly until the liquid thickens, then simmer for 1 minute to remove the raw taste of the flour. Taste the gravy and season with salt and pepper.
Slice the meat across the grain into quarter- to half-inch slices and arrange on a serving platter. Serve accompanied by the gravy and vegetables. Serves 6 to 8.
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