Follow these steps for perfect results
pot roast
salt
pepper
shortening
caraway seeds
water
flour
onion
quartered
bay leaf
vinegar
Combine flour, salt, and pepper in a shallow dish.
Dredge the pot roast in the seasoned flour mixture, ensuring it is fully coated.
Heat shortening in a large pot or Dutch oven over medium-high heat.
Brown the pot roast on all sides in the hot shortening.
Remove the pot roast from the pot and set aside.
Pour off any excess drippings from the pot.
Return the pot roast to the pot.
Add caraway seeds, quartered onion, bay leaf, and vinegar to the pot.
Pour water into the pot.
Cover the pot tightly with a lid.
Cook slowly over low heat for 3 to 3.5 hours, or until the meat is very tender.
Remove the bay leaf from the pot.
Transfer the pot roast to a serving platter and keep warm.
To make the gravy, skim off any excess fat from the cooking liquid.
In a small bowl, whisk together flour and water to form a slurry.
Gradually whisk the flour slurry into the cooking liquid, stirring constantly to prevent lumps.
Simmer the gravy over medium heat, stirring occasionally, until it thickens to the desired consistency.
Slice or shred the pot roast and serve with the gravy.
Expert advice for the best results
Sear the pot roast well for maximum flavor.
Use a meat thermometer to ensure the roast is cooked to the desired doneness.
Add root vegetables like carrots and potatoes for a more complete meal.
Everything you need to know before you start
20 minutes
Can be made a day in advance.
Serve in a large bowl with gravy ladled over the top.
Serve with mashed potatoes or roasted vegetables.
Garnish with fresh parsley.
Complements the richness of the roast.
Discover the story behind this recipe
Traditional comfort food often served during family gatherings.
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