Growing up in a quaint town, the aroma of my mother’s kitchen would waft through our home and into the street. It wasn’t uncommon for neighbors to knock on our door, hoping to get a taste or the secret behind the savory fragrance. One such heartwarming memory is of a winter evening, when Mrs. Baker from next door stood on our porch, her eyes gleaming with curiosity and her nose directing her towards the source. The answer? Mother’s famous pot roast.
I remember friends constantly raving about it, and on many occasions, they’d find excuses just to drop by during dinner time. Little did they know, the magic was not just in the ingredients, but the love and care my mother infused into every dish, especially this delectable pot roast.
How to Prepare Mother’s Pot Roast
Ingredients for Mother’s Pot Roast
- 2 1/2 pounds of prime round roast
- Seasoning: salt and freshly ground pepper, adjusted to preference
- 1 (15 ounce) can of rich tomato puree
- 1 fresh onion, sliced finely
- 2 aromatic bay leaves
- 3 tablespoons of fine all-purpose flour
Directions for Mother’s Pot Roast
- Gently coat the interior of the slow cooker with a non-stick spray. Season the round roast generously with salt and pepper.
- Position the meat within the cooker, ensuring the fatty side faces upwards. Drizzle the luscious tomato puree atop the roast.
- Scatter the finely sliced onions and introduce the bay leaves.
- Cover the cooker, and initially set it on High for a duration of 60 minutes.
- Post the hour, adjust the setting to Low, allowing it to simmer for an additional 6 to 8 hours, infusing all the rich flavors.
- Carefully transfer the roast onto a serving platter, ensuring it’s kept warm.
- Filter the juices into a saucepan, discarding any residual chunks. Gradually introduce the flour, whisking consistently over a medium flame till it achieves a thicker consistency. Fine-tune the seasoning as per taste and serve this sumptuous sauce alongside your roast.
What makes this pot roast different from others?
The unique blend of simple ingredients, combined with the slow cooking method, ensures the meat is tender and flavorful, making it a standout dish.
Can I use a different cut of meat for this recipe?
Yes, while the tip round roast is ideal, you can experiment with other cuts. However, the cooking time may vary based on the chosen cut.
How do I store the leftovers?
Ensure the roast cools down to room temperature, transfer it to an airtight container, and refrigerate. It can last up to 3-4 days.
Can I make the sauce in advance?
Yes, the sauce can be prepared in advance and stored in the refrigerator. Reheat it on the stove before serving.
What sides go best with this pot roast?
Mashed potatoes are a classic side. However, steamed vegetables, rice, or a fresh salad can also complement the roast beautifully.
Is it essential to use a slow cooker?
While a slow cooker is ideal for this recipe, you can also use a conventional oven or pot on a stovetop, adjusting cooking times accordingly.
Mother's Pot Roast (Slowcooker)
- 2 1/2 pounds tip round roast
- salt and pepper to taste
- 1 15 ounce can tomato sauce
- 1 onion cut into thin strips
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 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.
- 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.
- 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.