My grandmother's pot roast. Ooh...so good:) My grandmother used to make this and of course it was passed down to my mother and myself. It's a very tender Yankee Pot Roast.
Start out with a rump roast which also may be called a bottom round roast. You can get any size you want. The one I made here was pretty small. Maybe 3 pounds.
Put some oil in a pot and brown the roast on all sides. Salt and Pepper the roast while you do this. Be careful of any oil splattering. I usually put the lid on the pot to help keep the stove clean.
Once the roast is browned I take it out of the pot so I can clean the pot out. This will keep the roast lower calorie since I won't be leaving it in the grease from the pot.
After the pot is cleaned out I put the roast back in.
Add about 2 cups of water. If you are making your own pan gravy add a couple of beef bouillon cubes:
Put the burner on low, cover the pot and simmer for about three hours. The bigger the roast the longer you should simmer and the softer the meat will be.
During the last hour add some cut up carrots and some sliced onion. Cover again and simmer.
Once the roast is done take the meat out to cool before slicing. If it is not cool the meat will shred. Put the veggies in a bowl to serve with the meat. Make your gravy. You can make your own pan gravy by melting butter in a pot and then adding flour until it is like a paste. Then add your beef broth from the pot the roast was in. Use a whisk to blend it until it comes to a boil. Turn it down and add the meat.
To save calories I used a beef gravy mix. I like to make the gravy, slice the meat and put the meat back in the gravy to soak up the flavors.
Serve it with mashed potatoes, the carrots & onions, and baby peas.
It's an easy meal that smells so good while it cooks. Everyone in my family has always loved this. The only thing my grandmother always had with her pot roast that I didn't have was rye bread and butter. Yum!!!
