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Moms Pot Roast


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  • 2 1/2 - 3 1/2 lb. pot roast
  • 2 T. cooking oil
  • 1/2 t. garlic salt
  • 1/2 t. onion salt
  • 1/2 t. celery salt
  • 1 medium white onion cut in half
  • 1/2 head small cabbage, quartered
  • 3 large potatoes peeled and quartered
  • 4-5 large carrots, scraped and cut into thirds
  • 1/3 c. flour
  • 1/4 t. salt
  • water



Step 1

Put oil in bottom of dutch oven. Heat over medium/ high heat. Season top of roast with 1/2 of salts. Place roast seasoning side down in hot oil. Sear, turn meat over and sprinkle on remaining salts. Turn and sear. Remove from heat. Poke onion and cabbage around sides of pot. Place potatoes and carrots on top of roast. Salt and pepper. Pour enough water down side of pot until water just covers top of roast. Place lid on pot and bake in 300 degree oven for 5-6 hours or 350 for 4-5 hours. Remove meat and vegetables. For gravy, in drinking glass put in flour and 1/4 t. salt. Add twice as much water as there is flour. Stir briskly with a fork. Add more water if needed, mixture should be able to pour through a strainer easily. Strain to remove any remaining lumps. Heat juices from roast over medium heat. Add flour and water mixture a little at a time, stirring briskly until gravy is desired thickness and bubbling.

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