Monday, October 22, 2012
Old Fashioned Pot Roast with Onion Gravy
My mother's pot roast was made with love and now I make it for Brian, with love. Enjoy!
3 - 4 lb. Eye round oven roast
2 Tablespoons olive or canola oil, divided
1 Large or 2 small onions, diced
4 Cups chicken stock (I used fat free, low sodium)
2 Tablespoons all purpose flour
1 Tablespoon butter
Salt, pepper and garlic powder to taste
While the onions are cooking, pour the second tablespoon of oil into a large dutch oven or other oven-proof, lidded pot. Add the roast and sear for a few minutes on each side until a brown crust forms. Season each side liberally with salt, pepper and garlic powder. Add the sauteed onions to the pot and then add enough chicken stock to cover the roast. Cover and place in a 350 degree oven for 3 hours.