This is my favorite recipe. I’ve been meaning to share it with you for literally months, but as it does take some time I just haven’t gotten around to it. However, last week at the commissary we ran into some perfect bottom round roasts just waiting for us. I took it as a sign: I needed to make pot roast. Not just any pot roast, this is how my Gramma makes it. Her’s just happens to be the best and as I’ve said my favorite thing. It’s what I’d always ask for special occasions, like visiting home or my birthday, and always when we visit my Gramma. I’ve always watched closely whenever she made it to learn the recipe, as well as perfect my gravy making skills (which are excellent if I do say so myself).
Now, Let’s Make Some Pot Roast!
Hey, want to skip to the good part? The actual recipe? Click Here.
This recipe is very simple to make and only requires a few ingredients. The star ingredient is your roast, the best cut to use for this is bottom round rump roast. It is what I found here. If I can’t find it I will use different cuts, but this is the best. Besides that all you really need is an onion, some beef broth or stock (or even water), and some dill. That’s it. I make this on the stove top, so you will also need a good-sized pot that’s big enough to fit your meat with a secure lid.
You’ll want to let your roast rest and warm up a little bit. So while you gather your other ingredients, chop your onion and get your pots & pans ready let it rest on the counter top.
After you slice your onions, season your roast with a little bit of salt & pepper on all sides. If your roast has a bit too much extra fat, cut some off. Leave some though as it will help keep the roast moist.
Now your pot roast is ready to brown! Put your pot over high heat and add the olive oil. Then add your roast, it will smoke a bit, that’s okay we want a nice browned (but not burnt) crust. I like to start with the fatty side first, but it doesn’t matter. Brown every side of your roast, it can get a bit awkward if your roast is oddly shaped as it often is.
After your roast is browned, lower the heat a bit, and add your onions. Sprinkle them over and around your roast.
Then add your dill. Sprinkle it all over the meat and the onions!
Last, add your beef broth, stock or water. I used a bouillon cube and water. You only want the liquid to cover the bottom of the pan by half an inch or so. If you are using a smaller pot and roast you may need less liquid. If you are making a larger roast or have a huge pot you may need more. Adjust accordingly. Make sure your scrape up the browned parts from browning the meat, they add great flavor to your gravy!
Now bring the liquid to a boil, reduce heat, and bring to barely simmering. You can cook it for 30-45 minuets per pound. My roast was 2.55lbs, so I cooked my pot roast for about 2 hours. I prefer to do 45min per pound as it makes it super tender! Keep an eye on it while it’s cooking to make sure you aren’t boiling away your liquid (add more if you need to), and that it’s just simmering.
When it’s done your roast should feel tender when you prick it with a fork or sharp knife. After it’s done cooking remove the pot roast from the pot and let it sit, covered with foil. Now it’s time to make the gravy, my favorite part!
You should have a nice bit of beefy and oniony liquid left, this will be our gravy base. I added a cup of water to my gravy, it was probably more than I needed. You can add more beef broth if you want to stretch it more and have more gravy. Basically all we do to make the gravy is add a little extra liquid (if needed) and add a thickening agent. I use either flour or corn starch depending on what I feel like and have on hand. This time I used flour. Always mix your thickening agent with COLD water to avoid lumps. Mix it well then drizzle it into your gravy while stirring constantly. Bring it to a boil and let it thicken, stirring constantly to avoid getting lumps and prevent scorching. Once it’s thickened turn off the heat and pour into a gravy boat to serve (or serve from the pot, let’s be honest: I do that all the time).
Now that your gravy is ready it’s time to cut the meat! My roast was SO tender. Cut it against the grain and serve with gravy.
Traditional sides in my family are: mashed potatoes, corn, Heinz Genuine Dill pickles sliced into spears (accept nothing less, CONUS commissary carries them, but it can be hard to find), green beans and a side salad and enjoy!
- 2.55lb Bottom Round Rump Roast
- 1 cup beef broth, beef stock, or water
- 1 small onion, sliced
- 1/2 tsp dill
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tbsp corn starch or flour
- 1/2 cup to 1 cup of water
- Season roast with salt & pepper on all sides & let rest at room temperature while you gather your other ingredients, utensils and slice the onion.
- Slice onion and set aside.
- Add put pot on stove over high heat, add oil to the pot.
- Sear meat on each side until golden brown.
- Reduce heat add onions, dill and your liquid. Stir to remove any brown crusty bits from the bottom of your pot.
- Cover, bring to a boil. Then reduce heat and simmer on low for two hours, until tender.
- Remove from pot, and let rest under foil.
- Add corn starch or flour to cold water and mix well.
- Add thickening mixture to the liquid remaining in the pot from the roast and mix well. Bring to a boil to thicken, stir constantly.
- Once thickened, turn off heat. Slice meat & serve immediately.
- Recipe as written serves four people. Cook roast 30-45min per pound of your roast, adjust liquids accordingly for your roast & pot size.