Greg'S Specialty Pot Roast
A hearty pot roast with tender meat and flavorful vegetables, simmered in savory broth with a rich gravy, perfect for family dinners or special gatherings.
Ingredients
Instructions
- Wash and cut the pot roast into chunks.
- Emerge the pot roast into 4 quarts of hot water in a large pot.
- Put the pot on high heat.
- Add salt, pepper, tenderizer, garlic salt, and Worcestershire sauce to the pot.
- Slice carrots, chop onions, cube potatoes, and slice bell peppers; add them to the pot.
- Let cook on high heat for one hour.
- Add the can of mushrooms to the pot.
- Continue cooking on high heat until the roast chunks are tender.
- Add flour to make gravy, let it thicken and brown in the pot, then let it simmer.
- Cook for approximately two hours in total.
Tips & Substitutions
For a richer flavor, consider searing the pot roast chunks in a skillet before adding them to the pot. You can substitute the carrots with parsnips or the potatoes with sweet potatoes for different tastes. If you prefer a thicker gravy, add more flour gradually until the desired consistency is reached.
Serving Suggestions
Serve the pot roast with a side of crusty bread to soak up the flavorful gravy. It pairs wonderfully with Grandma'S Sliced Cucumbers for a refreshing contrast. For a complete meal, consider a simple green salad or the 8 Vegetable Salad to add freshness and crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast in a pot over low heat, adding a splash of water or broth to prevent drying out. Stir occasionally until heated through. Alternatively, you can use the microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Greg'S Specialty Pot Roast contains roughly 817 calories, with 30g protein, 129g carbohydrates, and 22g fat. It is an excellent source of vitamin A (190% of the Daily Value), protein (61% of the Daily Value), and dietary fiber (58% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1557mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this pot roast?
Yes, you can use cuts like chuck roast or brisket. These cuts have enough fat to remain tender during slow cooking. Adjust cooking time if using a larger cut to ensure it becomes tender.
What can I do if the pot roast is tough after cooking?
If the pot roast is tough, it may need more cooking time. Continue to simmer on low heat, adding a little water or broth if it starts to dry out. It should become tender with extended cooking.
How can I make this recipe healthier?
To make this pot roast healthier, consider using leaner cuts of meat and reducing the amount of salt. You can also add more vegetables, such as zucchini or green beans, to increase the fiber content.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).