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
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)