Mama D’s Onion Potroast

Thumb_onion_pot_roast_and_garlic_mashed_taters

(from Jessica Leigh’s recipe box)

INCREDIBLY easy to make but it will taste like it was made by a culinary master! It also makes the most amazing gravy. This is my favorite meal, made by my mother.

Source: My Ma

Cook time: 300 minutes
Serves 4 people

Categories: comfort food, potroast, simple recipe

Ingredients

  • potroast (size depends on how many people will be eating it and whether or not you want leftovers. I used one that was under a pound)
  • 1 can of french onion soup (or a dry packet of onion soup mix)
  • 2 tbsp of flour

Directions

  1. Preheat the oven to 350 degrees. Put the potroast in a baking dish and cover it with the onion soup (make sure some of the onions are on top)

  2. Cover tightly with tin foil.

  3. Bake for one hour at 350 degrees.

  4. After an hour, change the temperature to 250 degrees and bake for at least another 4 hours. (the longer it is in the oven, the more tender it will be.)

  5. When it is finished, remove the potroast from the dish and use the remaining juice to make gravy.

  6. Add 2 tbsp of flour to the meat juice (make sure to add it slowly so it doesn’t clump and create lumps.) Add no more than a cup of water if you want a thinner gravy, but I think it’s amazing without it.

  7. Serve with mashed potatoes and plenty of veggies!

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