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Savoury Pot Roast with Roasted Vegetables - Flash Back Friday

This roast's appeal comes from the delicious, full flavoured gravy. 
It's always a family pleaser at our home.
  • 1 3-4 pound pot roast
  • salt and pepper
  • 1 tablespoon cooking oil
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried rosemary crushed or one spring fresh rosemary, snipped
  • 1/2 teaspoon dry mustard
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1/4-1/2 cup water
  • 1 tablespoon brown sugar
  • 2 cups fresh button mushrooms or large mushrooms halved
  • 1 tablespoon cornstarch
  • 1/4 cup water (second amount)
  • 1 tablespoon brown sugar (second amount)
  1. In Dutch oven, on top of stove, brown meat slowly on all sides in hot oil. 
  2. Remove from heat. Drain off fat and sprinkle roast with a little salt.
  3. Combine remaining ingredients and pour over roast. Return to heat.
  4. Cover tightly and simmer 1 3/4 -2 hours or until meat is tender.
  5. Add mushrooms halfway through the cooking time.
  6. Prepare vegetables (instructions below)
  7. Transfer meat and mushrooms to serving platter, loosely cover with foil and let stand while you make the gravy.
  8. Skim off excess fat and heat pan juices to a slow simmer, scraping down all the brown bits with a spatula.
  9. Mix 1 tablespoon cornstarch with 1/4 cup water and 1 tablespoon brown sugar until blended.
  10. Pour slowly (a little at a time) into pan juices, stirring constantly, adding only as much as needed to make a nice smooth gravy. Bring to a slow boil.
  11. Remove from heat.
  12. Arrange sliced roast and roasted vegetables on a large platter and garnish as desired.
  13. Drizzle with some of the gravy; serve the rest alongside.
Roasted Vegetables
  • Potatoes, peeled and halved or quartered
  • Carrots, peeled and cut into pieces about the size of the potatoes
  • 2 tablespoons olive oil
  • Kosher salt to taste
  • 1 large clove garlic, minced
  • freshly ground pepper, or seasoned pepper
  1. About 1/2 hour before the meat is done, heat oven to 425° F.
  2. Cover a large baking pan with parchment paper, if desired.
  3. In a large bowl, combine olive oil, salt, garlic and pepper.
  4. Toss vegetables in oil mixture and spread out on prepared pan.
  5. Roast in prepared oven for 15- 20 minutes or until vegetables are browned and tender.


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