Pot Roast.......and GRAVY.......101

 Today's a little different, MY SISTER and I are both blogging about the same recipe.  Please stop by her blog and say Hi!!! 

Pot Roast is one of  the most comforting and delicious meals to me!  I make a killer pot roast, my husband and kids love it, and I learned it all from my Mom!  Mom would make a pot roast just about every week, either for Sunday dinner after church, or during the week.  Mom's Pot Roast was a most delicious dish, so tender it just about fell a part when you sliced it.  Her gravy was dark brown, and thick, not thin like a sauce, but thick, like a gravy, (there I go again talking about sauce and gravy!) and it was HOMEMADE, never from a jar or packet. I have perfected this dish, and tastes almost exactly as my mom's. 

I use a Rump Roast, sometimes a Bottom Round Roast, they are the best cuts for Pot Roast. Mom always used a Rump Roast. I know some people use a Chuck Roast, and I've tried it, but like using a rump or bottom round better.  Browning your meat is the most important part when preparing the roast, even when I use the crock pot, I ALWAYS brown it first, with plenty of salt and pepper on ALL SIDES OF THE ROAST,  then add it to the crock pot. It's those bits in the pot that you want to flavor the roast, and makes a delicious gravy!  Pot Roasts are suppose to cook a long, long time, these cuts are tough. You don't want ANY PINK in a pot roast.....that's call Roast Beef.  You want your Pot Roast to be tender.  A good way to check to see if your roast is tender and done, is by putting a very sharp knife through the roast, if it goes through without any hesitation, than it's done.

A good dutch oven is the key to a delicious Pot Roast. You need a deep oven-proof dutch oven, something well seasoned, makes all the difference when you are making the gravy.  I have been using the same dutch oven for years.  I bought it at Woolworth's years ago when I was first married for only $5.00, makes the best gravy!  Don't forget the mashed potatoes and carrots, they are a MUST, and perfect for this meal.....YUMMO!

Pot Roast 101
1 6-8lb Rump or Bottom Round Roast
salt and pepper to taste
1 large onion chopped
3 cups water or more to half way cover the roast
3 TBS beef bouillon

In a large dutch oven on medium high heat on the stove add 2 TBS canola oil.  Add the roast and brown on ALL SIDES for 2 minutes, salt and pepper each side. Take off of the heat, add the onions, water, and bouillon.  Cover, and put in a preheated oven on 350 first for 3 1/2 hours, take out and check to see if done by inserting a sharp knife through the thickest part, if there is hesitation, continuing cooking for another 1 hour, do the knife thing again, you want it tender. You will notice the liquid getting dark, and has reduced to about 1 cup or so, that's good, you want to save this.....it's for the GRAVY, and do not throw out the cooked onions in the liquid, you need that for the GRAVY too! Take out of the oven and let rest for 15 minutes, then make the GRAVY

Gravy
Pan drippings from roast
1 cup cold water
2 TBS flour
salt and pepper to taste

Take the roast out of the pan, and cover with foil.  Using the same dutch oven but on the stove, there will be leftover drippings and onions in that pan, put the burner on high, bring drippings to a boil, reduce the drippings a little, let boil for about 2 minutes.  In a jar or container with a lid, whatever you have, add 1 cup water and 2 TBS flour, shake, it will look like a creamy paste, if really thick add a little more water, and SHAKE. While whisking, add to the boiling drippings, keep whisking you want all the lumps to disappear, keep whisking, it will turn thick, again, if too think, add more water, about 1/2 cup.  Add about 1 tsp salt, and 1 tsp pepper, taste it, what do you need, more salt?  Is there's too much salt, then add a little more water, about 1/2 cup or so.  Turn to simmer and cook for 15 minutes whisking occasionally, you don't want this gravy to be so thick but not too thin.  ENJOY!