There’s just something about pot roast that reminds us of the quintessential Yiddishe mama.
Hearty Pot Roast
Recipe By Dining In
- Cooking and Prep: 3.5 h
- Serves: 8
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
For the Roast
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Preheat oven to 350 degrees. Sprinkle meat with salt and pepper. In a roasting pan or Dutch oven, brown roast in oil on all sides over medium heat. Drain fat and discard.
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Add beef broth, onion, and celery to pan. Bake covered for two hours. Remove celery and discard.
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Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more, until meat and vegetables are tender, basting twice. Remove meat and vegetables to platter.
For the Gravy
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Measure remaining pan juices; add water to equal one and a half cups.
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In a saucepan, whisk together the cold water and flour until well combined. Add the pan juices. Cook and stir until thickened and bubbly; then cook and stir for one minute more. Season with salt and pepper.
Credit
Styling and Photography by Chavi Feldman
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