Granny Jolly's Pot Roast Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Granny Jolly's Pot Roast
5# roast - whatever's on sale! Chuck is good, but doesn't matter about cut because you cook till tender.
Garlic powder
Onion powder
salt
Pepper
All purpose flour
2 Tbls. oil. I use bacon drippings, but veg. oil or even crisco will work.
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Directions: |
Directions:Rub roast with the seasonings. Heat oil in large pot. Brown off the roast on all sides and remove from pot and lower heat to med.
Add flour to oil and cook for 3 or 4 minutes till flour starts to color. Turn heat back up and add room temp water and scrape bottom to remove fond and bits. Whisk to remove any lumps. Check for flavor and add more of any above to suit.
Put roast back and cover. Cook at simmer for 1.5 to 2 hours or until fork tender.
Sometimes, I add paprika to the initial rub. It gives another depth of flavor. If you like, add chopped or sliced onion to the flour/oil while browning it off. |
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Personal
Notes: |
Personal
Notes: The alternative to this preparation is to slice the roast in 1/4 inch thick slices, season & dredge in flour. Brown them quickly in the oil, taking them out and replacing till all have been browned. Make the gravy & put all the pieces back in the pan/pot. (A deep heavy pot - I like to use my cast iron chicken fryer works great!). Make sure you have just enough liquid to cover all the pieces and keep barely simmering until fork tender. (I don't use any mustard when making this way, but you can use Montreal steak seasoning to make it a one-step season.) Chris Johns
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