Real Recipes From Real Home Cooks ®

aroma roast

★★★★★ 1
a recipe by
Patty Jablonowski
Philadelphia, PA

My father-in-law didn't like his meat pink at all. The result was usually dry and shoe leather like. My mother-in-law found this recipe and it has been a family favorite ever since. Always tender and juicy, and makes great gravy. Thanks mom for the recipe.

★★★★★ 1
serves 8 - 10 depending on size of roast
prep time 5 Min
cook time 35 Min

Ingredients For aroma roast

  • 1
    bottom round pot roast
  • 1 pkg
    dry onion sopu mix
  • 1 c
  • 1/4 c
    all purpost flour
  • 2 c

How To Make aroma roast

  • 1
    Preheat oven to 325 Place roast fat side up in a covered roasting pan. Sprinkle dry soup mix over top and around roast. Cover pan tightly with foil. Place lid on pan. Put pan in oven. Roast tightly covered for 30 - 35 minutes per pound. Remove from oven. Place roast on cutting board. Loosely tent with foil. Allow to rest while making gravy.
  • 2
    Mix flour and water to make a thin paste. You can do this with a wire whisk in a bowl, or put in a jar with a tightly fitting lid and shake vigorously. Make sure there are no lumps. Place roasting pan on burner on top of stove. Turn burner to medium heat. Scrape up any loose bits from the bottom of pan. Add 2 cups water. Bring to boil. Add flour slurry to pan. Using a wire whisk, stir continuously until a rich gravy forms. Pour into gravy boat. Serve alongside the sliced roast beef.

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