This recipe comes from my Mom. Growing up we always had that classic Sunday dinner with pot roast, mashed potatoes and gravy and corn. My Mom makes delicious and tender pot roast and in recent years she's made Sunday dinner with lazy mashed potatoes instead of regular mashed potatoes and I'm pretty sure I like them better. Lazy mashed potatoes are regular mashed potatoes only you don't peel the potatoes before you boil and mash them. YUM!
(A special thanks goes to my hubby for taking an amazing picture!)
Pot Roast
- 4 lb. pot roast
- 1 Tbls. beef bouillon
- 2 cups water
- 1 tsp. salt
- 1 tsp. pepper
- 2 tsp. dried chopped onion
1. Preheat the oven to 325 degrees.
2. Put 2 cups of water in a large glass baking dish and then place the pot roast in the dish and sprinkle with salt, pepper and dried chopped onion. Then put beef bouillon in the water around the roast.
3. Put the roast in the oven and cook for approximately 4 hours.
4. Check the roast every hour and add more water, if needed, so that the roast doesn't dry out.
Lazy Mashed Potatoes
- 10 russet potatoes
- 1 1/2 cups milk
- 1 cube butter
1. Fill a large pot half full of water and place on stove on high heat.
2. Wash the potatoes with a wash cloth under warm water.
3. Cut the potatoes into cubes and put in pot of water.
4. Let potatoes boil until they are soft enough to put a toothpick through the middle.
5. Drain water and add milk and butter.
6. Mash potatoes until they are smooth.
Gravy
Yield: 1 quart of gravy
- 3/4 cup brown gravy mix
- 4 1/2 cups cold water
- 2 Tbls. corn starch
1. Put brown gravy mix in large pan and add small amount of water to make a paste.
2. Turn stove on medium high heat and slowly add 4 cups of cold water.
3. Continue stirring until gravy is boiling; reduce to medium heat.
4. In a cup, mix 1/2 cup cold water with cornstarch and then add to gravy.
5. Stir until gravy and cornstarch mixture are mixed well and there are no clumps.
