Sunday Pot Roast

My mom always would prepare pot roast on Sunday, as it was, and hopefully still is, the tradition in many southern homes! This has to be my favorite meal. My daughter Fallon, has been asking for “pot roast beef” from the time she could talk. And I do believe this is her favorite meal as well. And did I mention my niece Jodi? She asks for this on her birthday. See where I’m going with this?

4 lb. chuck roast
Lawry’s Salt
kosher salt
pepper
2 cups water
3-5 potatoes, peeled
3 onions, peeled and quartered
5-6 carrots, peeled

Season the pot roast well with Lawry’s season salt, salt, and pepper. Place in a dutch oven sprayed with cooking spray. Add 2 cups water, surrounding your roast, and place your carrots, potatoes, and onions on top. Sprinkle vegetables with a little more salt and pepper. Place the lid on your dutch oven and roast in the oven at 350 degrees for 3-4 hours, depending on the size of your roast. After it is fork tender, it is done.

Remove the meat and vegetables from your dutch oven to a platter to make your gravy with the drippings left in the pan.

Add 2 to 3 heaping T. of flour, whisking well to remove lumps. Add salt and pepper and around 1 cup of milk (give or take some). This always varies for me, depending on how many drippings are in the pan and how much flour actually lands in there. So the milk can be eyeballed, so to speak. Too much milk and not enough flour will be too thin of gravy. Too much flour and not enough milk will be too thick. So go with your instincts! Stir and heat over medium until your gravy starts bubbling and is thickened. Serve alongside your meat and veggies.

Serves 4 with leftovers