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Lydia’s Pot Roast

A family favorite from Lydia Dieck circa 1974.

This super easy "low and slow" roast is savory and delicious, perfect for a Sunday night dinner.  Serve with mashed potatoes and a green vegetable.  Oh, and good dinner rolls to sop up the gravy!


Eye of Round Beef or Rump Roast (Figure ¼ lb. per serving)
2 Tbsp. Shortening
1 Large Onion, Cut into quarters
2 Cloves Garlic, minced
Water (about 3 cups)
2 Beef Bouillon Cubes
Salt and Pepper
Fresh or Canned Mushrooms, sliced

For Gravy
1 Envelope Brown Gravy Mix
2 Tbsp. Flour
1/2 c. water or red wine


Brown meat in very little shortening.  Cut in large onion & 1 or 2 mince garlic cloves.  Add enough water to come up 1/3 way of meat.  Add mushrooms if fresh (add with gravy if canned), 2 beef bouillon cubes and s & p.  Cover & cook over low heat about 3 hrs. or until fork tender.  Remove meat – cool.  Slice into 1/2 inch slices when cooled.

Gravy:  1 brown gravy mix envelope, 2 T flour.  Mix together & slowly add ½ c. water or red wine.  Stir slowly into pot liquid.  Add sliced canned mushrooms (add fresh mushrooms at beginning of cook, above).  Carefully add sliced meat.

Serve with mashed potatoes & green beans.

Hint:  take a little of the hot pot liquid & stir into flour mixture.  You won’t be apt to get lumpy gravy this way!  (~Mom)

Lydia Dieck