Pot Roast By Pamela
A hearty, flavorful pot roast featuring tender brisket simmered with onions and savory seasonings, perfect for comforting family dinners and gatherings.
Ingredients
Instructions
- Put onions in a Dutch oven.
- Cover with 1/2 cup water.
- Lay the brisket on top of the onions.
- Add Bovril or Gravy Master, Worcestershire sauce, Accent, garlic seasoning, and a bay leaf.
- Cover and simmer for 3 to 4 hours, adding more water if needed.
- Leave the pot in the fridge overnight.
- Skim off fat and slice the meat with the grain, removing any fat.
- Return the sliced meat to the pan.
- Blend onions, flour, and liquid from the pan in a blender.
- Discard the bay leaf.
- Pour the blended mixture over the meat.
- Bring to a boil for a few minutes.
- Simmer until heated through.
Tips & Substitutions
For a richer flavor, consider marinating the brisket in the sauce ingredients overnight before cooking. If you don't have Bovril or Gravy Master, soy sauce can be a good substitute. To enhance the texture, try adding chopped carrots or potatoes to the pot during the last hour of cooking. Adjust the garlic seasoning to your taste, as some prefer a stronger garlic flavor.
Serving Suggestions
Serve the pot roast with creamy mashed potatoes or egg noodles to soak up the delicious sauce. A side of steamed green beans or roasted vegetables adds color and nutrition. For a comforting meal, pair with crusty bread to mop up the sauce. This dish also pairs beautifully with Mildred'S Sausage And Bean Chowder for a hearty dinner.
Storage & Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat and sauce in a saucepan over low heat, adding a splash of water or broth to keep it moist. You can also microwave it in short intervals, covered, until warmed through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast By Pamela contains roughly 40 calories, with 2g protein, 7g carbohydrates, and 1g fat. It is an excellent source of vitamin C (53% 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 recipe?
Yes, while brisket is ideal for pot roast, you can use chuck roast or round roast as alternatives. Chuck roast is particularly good for slow cooking due to its marbling, which keeps the meat tender and juicy.
How can I make this recipe gluten-free?
To make this pot roast gluten-free, substitute the regular flour with a gluten-free flour blend or cornstarch for thickening. Ensure all sauces, such as Worcestershire, are certified gluten-free as some brands may contain gluten.
What can I do with leftover pot roast?
Leftover pot roast can be shredded and used in various dishes. Consider making a hearty sandwich, adding it to a salad, or incorporating it into a chili like Gobbler'S Chili for a different flavor profile. It’s versatile and can be repurposed easily!
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).