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Teresa’s Man-Pleasing Recipe – Mom’s Pot Roast

This week’s recipe is one of my favorite comfort foods, and pretty easy to make.  Mmmmm, Mom’s Pot Roast.

Pot Roast Ingredients

For this recipe, you will need the following ingredients:

3 to 3 1/2 pound eye of round or your favorite roast

4 potatoes, peeled and cut into quarters

7 or 8 carrots , peeled and cut into thirds

1 large onion, cut into eight pieces

2 cups ketchup

2 cups white vinegar

salt and pepper

garlic  (optional)

Prepped Vegetables

After prepping the potatoes, carrots and onions, you will want to dredge the pot roast in flour.  Place the roast in a zip lock bag with about 2 tablespoons flour and shake to coat.

Dredging Pot Roast

When the pot roast is covered with the flour, place it in a hot skillet with a little oil to brown.  Make sure you brown it on all sides.

Browning Roast

While the roast is browning, mix together the ketchup and white vinegar.  When the roast is browned all over, place it in the crock pot with the vegetables, add garlic, salt and pepper to taste.   Pour in the ketchup mixture and cover with water.  Cook on high for 5 – 5 1/2 hours.  If you like a thicker gravy, you can add a roux to thicken it.  On the stove, combine 1 tablespoon butter or margarine and one tablespoon of flour over medium heat and stir for a couple of minutes.  Add to the crock pot and stir in.

Pot Roast in Crock Pot

When done, remove the pot roast, slice it and place on a platter with vegetables for serving.  Serve over egg noodles or rice if you like, and bread for soaking up the gravy.  Enjoy!

Pot Roast Dinner

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