How to Make Momma’s Pot Roast the Best Recipe!

Who doesn’t love pot roast?  A classic comfort food, pot roast is a succulent, melt-in-your-mouth meat basted in rich, thick gravy.  It’s great on its own, served in its own juices or combined with home-cooked grocery store veggies and mash for the ultimate in rib-sticking flavor.  One taste of this recipe and your family will be clamoring for pot roast for every meal!

To make this delicious pot roast, you will need:

1 large chuck steak (approx. price is $5-$10)

Packet of Lipton’s Onion Soup and Seasoning Mix

Bag of white flour

1 large onion (chopped)

Can of cooking spray

Steps:

Heat a frying pan on medium-high heat.  Coat with cooking spray when hot.  Take your chuck steak and sear it on both sides and along all exposed edges, and use cooking tongs or a spatula to flip the steak.  When no pink meat remains visible (on all sides), remove from the heat and leave it to rest on a side plate.

You will now need a large, deep cooking pot.  Fill this with salted water and bring to a boil on your stove top.  When boiling, add the whole sachet of onion soup mix (just trust us on this one!).  Go on to add the chopped onion if desired. 

Next, gently place your steak into the water to prevent splashes.  The water should be deep enough that it covers the steak completely, with about 1-2 inches of water above the level of the steak, to guard against evaporation.

Set the lid on top, leaving a gap for steak to escape, and simmer on medium heat for 2 hours (fatty cut) to 3-4 hours (lean cut).  Make sure the water is bubbling; if the water is still with no bubbles or movement then you need to turn up the heat.

TIP:  The more fat you see in the meat, the more succulent your final steak will be.  If you get a cut with little or no fat, it will take double the time to cook.

Check the meat periodically.  You’ll know the meat is done when you lift the meat out of the water with tongs or a fork, and the meat falls apart under its own weight.  The meat should be soft, not chewy or stringy.  It is almost impossible to overcook pot roast, as the longer you cook it for, the softer and more succulent the meat gets.

To make the gravy:

Remove the cooked meat from the pot, leaving the beef broth liquid behind.  In a measuring jug, mix 3 level tablespoons of white flour with half a pint of water.  

Stir with a hand whisk, lightly sprinkling flour on top of the water as you whisk it until it is all dissolved.  Don’t dump the lot in at once as you’ll find it makes big clumps that are hard to remove.

Add the water-flour mixture to the beef broth, mix in, and return broth to the boil.  Simmer and cook for 5-10 minutes until the broth has reduced and is a thicker consistency.  Pour the beef broth into a gravy boat and you are ready to serve.

Serving suggestion:

Serve with homemade, lumpy mashed potatoes, chopped carrots and fresh green beans from the farmer’s market.  Scrumptious!