Submitted by Ange Keskey
The meal that sends me to my grandparent’s house in Oil City, Pa., is pot roast.
Here’s my grandma’s recipe.
Tilly Fitzgerald’s Pot Roast Dinner
1 pot roast
4-6 potatoes
8-10 carrots
1 large yellow onion
seasoning
oil
Set roast out and bring to room temperature. Pat dry.
Rub roast with olive oil and season. Salt, pepper, garlic powder (I typically use Montreal Steak Seasoning).
Heat up a heavy skillet or dutch oven and sear the roast on all sides until almost “burnt” looking.
Leave the roast in the pan and add potatoes, carrots and onions. Add enough water or beef broth to
cover most of the roast and vegetables. Add 1 bay leaf (optional) and 1 c of coffee (optional).
Simmer 2 hours or bake at 300 for 5 hrs.
Optional cooking method: use a pressure cooker
Preheat the air fryer for 5 minutes at 400°F (200°C). Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes.
- Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
- Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
After remove veggies and meat. Thicken with cornstarch slurry (¼ cup cornstarch whisked with 1/2 c cold water.
