Best Starling Diner Pot Roast Recipes

POT ROAST BY DINER

Pot Roast by Diner image

This is such an easy recipe, but such comfort food. This is my mom's way to make this dish. A complete meal in one pan, except that I add corn as a side dish. The gravy makes this meal complete.

Provided by diner524

Categories One Dish Meal

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 lbs chuck roast or 2 -3 lbs blade roast
3 tablespoons olive oil
salt
pepper
garlic salt
2 cups water or 2 cups beef broth
2 onions, cut into 8 chunks
8 ounces carrots (I use the baby carrots)
1 -2 lb potato, peeled and quartered
1/4 cup flour
1 cup water

Steps:

Preheat oven to 350 degrees.
Add oil to a dutch oven or large covered dish that can go from stovetop to oven and heat to medium high heat. Season roast with salt, pepper and garlic salt. Brown roast on both sides in oil. Then add water or beef broth, onions and carrots. Bring to a boil. Turn off heat and put cover on and place in oven.
Let roast cook for 2 1/2 hours. Check at this point and make sure there still is enough liquid, if not add more water. This type of meat needs to cook for a long time but needs the liquid to make it tender. Now add the the potatoes. Cook for another hour(remove cover last 20 mins.) or until potatoes are tender and cooked through. Remove meat and vegetable to a serving plate/bowl and keep warm.
Add water or beef broth to pan and stir to get all the browned pieces. Mix flour with one cup water, add salt and pepper to taste, and shake until very well blended. Add this mixture to pan until thickened and to your taste.

Nutrition Facts : Calories 568.1, Fat 24.3, SaturatedFat 7.7, Cholesterol 149.7, Sodium 237.5, Carbohydrate 37.1, Fiber 5.2, Sugar 5.9, Protein 52.1

OLD-FASHIONED POT ROAST

Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.