Pot Roast

As you will see most of my recipes are from friends. This one is from Ashby Hatch. Thanks Ash!

I don't know about the rest of you, but Pot Roast has never been my specialty. I never made a bad roast per-say, but I was never able to get make that a tender, melt in your mouth Pot Roast before I was given this recipe. Enjoy! I promise your husband will NOT slather this one in ketchup. If he does he is just weird, lol.

ROAST

3-4 pound Chuck Roast (Safeway and Costco have GREAT chuck roasts)

Meat Tenderizer

Mrs. Dash Original

Pam

Sprinkle the roast with the meat tenderizer on all sides and let sit for 5-10 minutes.

In the meantime, preheat the oven to 250 degrees, and spray a large (oven safe) pot with Pam. I use the largest one I have but make sure it has a lid. If not, foil works too.

Sprinkle the roast again with a desired amount of Mrs. Dash.

Place roast in large pot on the stove and sear all sides over medium-high heat.

Cover the pot and transfer to the oven.

Let it cook for 5-6 hours.

GRAVY

Juices from roast

1 cup cold water

1/2 to 1 cup COLD water mixed with 3 tbls. flour (shake well to mix)

After roast is done cooking, remove from oven and poor juices into a sauce pan. Be sure to keep the roast covered while making the gravy so it doesn't dry out.

Bring juices to a boil over high-heat and let it boil down almost to where you think it is about to burn.

At that point pour 1 cup of water into the sauce pan and mix with a whisk. Then add the water mixed with the flour (this keeps the flour from clumping, but you have to make sure you mix it again before adding to the gravy). Mix together until it begins to thicken. There's no need to add salt, the Mrs. Dash keeps the gravy well flavored.

Posted by Patti