When I was growing up, my mother's best dish was pot roast with onion gravy and no one was ever late for dinner when she served it. Brian grew up about 50 miles away but with basically the same mother's special pot roast. As I grew up and learned to cook, I became more adventurous with my flavors and ingredients and craved more complex tastes. But sometimes, I just want the original.
My mother's pot roast was made with love and now I make it for Brian, with love. Enjoy!
3 - 4 lb. Eye round oven roast
2 Tablespoons olive or canola oil, divided
1 Large or 2 small onions, diced
4 Cups chicken stock (I used fat free, low sodium)
2 Tablespoons all purpose flour
1 Tablespoon butter
Salt, pepper and garlic powder to taste
While the onions are cooking, pour the second tablespoon of oil into a large dutch oven or other oven-proof, lidded pot. Add the roast and sear for a few minutes on each side until a brown crust forms. Season each side liberally with salt, pepper and garlic powder. Add the sauteed onions to the pot and then add enough chicken stock to cover the roast. Cover and place in a 350 degree oven for 3 hours.