Mother’s Pot Roast

Mother's Pot Roast

Mother’s Pot Roast

  • Prep

    10 m

  • Cook

    7 h

  • Ready In

    7 h 10 m

Recipe By:J.Stewart
“The best vegetable gravy you ever tasted–and the roast isn’t bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!”

Ingredients

  • 2 1/2 pounds tip round roast
  • salt and pepper to taste
  • 1 (15 ounce) can tomato sauce
  • 1 onion, cut into thin strips
  • 2 bay leaves
  • 3 tablespoons all-purpose flour

Directions

  1. Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
  2. After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
  3. Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

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