Directions
- 1Generously season the pot roast.
- 2Coat the seasoned pot roast with flour.
- 3Heat 1 tablespoon of vegetable oil in a pan.
- 4Add the floured pot roast to the hot pan.
- 5Brown the pot roast on all sides.
- 6Cut four medium-sized potatoes into chunks and place them in water.
- 7Add baby carrots to the potatoes in water.
- 8Cut and add three celery stalks to the vegetables.
- 9Chop one medium onion.
- 10Add the chopped onion to the vegetables.
- 11Remove the browned pot roast from the pan and place it in a crock pot.
- 12Add 2 tablespoons of vegetable oil to the pan where the roast was browned.
- 13Add 2 tablespoons of flour to the oil in the pan and whisk.
- 14Season the flour mixture with salt and pepper and let it brown.
- 15Drain the water from the vegetables.
- 16Place the drained vegetables under and around the pot roast in the crock pot.
- 17Add one cup of beef broth to the browned flour mixture in the pan and whisk, scraping everything off the bottom.
- 18Add 1 tablespoon of garlic powder and another cup of beef broth to the gravy mixture.
- 19Let the gravy cook for about 1 minute.
- 20Pour the gravy over the vegetables and pot roast in the crock pot.
- 21Add another cup of beef broth to the crock pot.
- 22Cover the crock pot and turn it on high, setting the timer for 1 hour.
- 23Once the timer goes off, turn the crock pot to low and set it for 5 hours.
- 24Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 25Put 1/4 cup of vegetable oil and 2 tablespoons of butter in a baking dish.
- 26Place the baking dish in the oven to melt the butter.
- 27In a bowl, combine 1 cup of cornmeal, 1/2 cup of flour, 1 egg, and 3 tablespoons of sugar.
- 28Once the butter is melted, add the melted vegetable oil and butter from the baking dish to the cornmeal mixture.
- 29Add 3/4 cup of milk to the cornmeal mixture.
- 30Mix the cornbread batter and pour it into the baking dish.
- 31Place the baking dish with the cornbread batter into the preheated oven.
- 32Set the oven timer to 25 minutes for the cornbread.
- 33When the timer goes off, remove the cornbread from the oven.
Ingredients
- thyme
- Lawry's Seasoned Salt
- Badia Adobo Seasoning
- McCormick Ground Black Pepper
- pot roast
- flour
- 1 tablespoon vegetable oil
- 4 medium-sized potatoes
- baby carrots
- 3 celery stalks
- 1 medium onion
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- salt
- pepper
- 2 cups beef broth
- 1 tablespoon garlic powder
- 0.25 cup vegetable oil
- 2 tablespoons butter
- 1 cup cornmeal
- 0.5 cup flour
- 1 egg
- 3 tablespoons sugar
- 0.75 cup milk
Equipment
panpotovenbaking dishbowlwhisk
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