Momma's Pot Roast recipe

Recently, I've been rediscovering roasts. In February, I found a recipe for a pork roast that turned out quite nice and fed us for a couple of nights --something I seem to do more of each year. Then we bought a two pack of 2.5 lb beef roasts and the first recipe I used was a disappointment. Then two days ago, I remembered Mom's old standby pot roast recipe. And it's as good as I remembered. I did make a couple of small changes--like searing all sides of the roast in my Dutch oven, before adding the veg and liquid ingredients. So good, I decided putting the recipe here will help me remember it next time around.

Mom's Roast

3-4 lb boneless beef roast (I used 2.5)

salt and pepper

3-4 halved or quartered potatoes (depending on size)

2 carrots cut into quarter inch coins

1 onion cut into fourths

1 8 ounce can of tomato sauce

1/2 cup of soy sauce

2 Tbsp brown sugar

1 Tbsp flour

2 cloves minced garlic

1 tsp of dry mustard

Preheat oven to 300 degrees. 

Trim excess fat, dry off roast with clean towel. Rub entire roast with a mixture of salt and pepper. Heat Dutch oven on medium high heat. Put on your apron and lay out your sturdy tongs. Once Dutch oven is up to temperature, add oil. Sear all sides of roast for about a minute per side. Remove roast. Turn heat down to medium. Add vegetables and cook and stir for about 3 minutes. Add garlic and remove from heat. Put roast back into Dutch oven. Add tomato sauce, soy sauce, brown sugar, flour, and dry mustard to bowl, stir together and pour over roast. Stir everything in Dutch oven around to distribute mixture amongst the roast and vegetables. Cover with lid and use potholders to put Dutch Oven into preheated oven for 3 and a half hours. 

Enjoy. Love, K