Old Fashioned Pot Roast with Onion Gravy

When I was growing up, my mother's best dish was pot roast with onion gravy and no one was ever late for dinner when she served it. Brian grew up about 50 miles away but with basically the same mother's special pot roast. As I grew up and learned to cook, I became more adventurous with my flavors and ingredients and craved more complex tastes. But sometimes, I just want the original.

My mother used very few ingredients but she was all about developing flavor. She seared her roast well on all sides, including the ends, because that makes it taste good. She sauteed her onions in a separate pan instead of just adding them in raw because that also makes it taste good. She seasoned only with salt, pepper and garlic powder but she seasoned well. To this day, a bowl of mashed potatoes slathered in my mother's onion gravy is my all time favorite comfort food.

My mother's pot roast was made with love and now I make it for Brian, with love.  Enjoy!


Ingredients
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

Pour one tablespoon of the oil into a pan and add the chopped onions. Saute on medium heat until the onions are lightly caramelized.

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.

When the roast is done, remove it from the pot and let it rest under a sheet of aluminum foil. Add the butter and flour to a small dish and mash together with a fork. Ladle in about half a cup of gravy from the pot and whisk together until the butter and flour are thoroughly incorporated. Place the pot on the stove and turn the flame up to high. Add the flour mixture and whisk thoroughly. Allow the gravy to boil to cook out the raw flour flavor and thicken. You may strain the gravy or leave the onion pieces in for a more rustic sauce. Slice the roast and serve with the thickened gravy. Makes approximately 9 - 12 servings.