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Polish Pot Roast

December 10, 2009 Recipe Roundup No Comments
Polish Pot Roast

Polish Pot Roast

You’ve heard of “Yankee Pot Roast”, well this is my version, and I call it “Polish Pot Roast” after my Polish heritage, although there is probably nothing “Polish” about this pot roast, other than it is MMMMMMMM good!  I cook mine in a large electric skillet/buffet server, but you can use a crock pot.  Since I don’t have a crock pot, I don’t know if the cooking time would be the same, but it probably would be.

Polish Pot Roast

  • 1 roast (you can select your favorite cut, or just get what’s on sale)
  • 1 large onion, sliced and coarsely chopped
  • 1 cluster of celery stalks, coarsely chopped (one of those packages of a stalk of celery, use the whole package)
  • 1 pint package of sliced fresh mushrooms (I like the Baby Bella variety, or you can use canned or jar mushrooms)
  • 1 pkg. Lipton Golden Onion Soup Mix (dry)
  • 1 pkg. brown gravy mix (any brand)
  • 1 jar homestyle brown gravy (any variety or brand you like and you can use 2 jars if you like extra gravy)
  • Fresh baby carrots package
  • White potatoes (try Yukon Gold, Russet, Idaho, or Red Potatoes to your liking or even AuGratin box mix)
  • Mrs. Dash original seasoning (we don’t use salt and pepper, but you can if you like)
  • Dash of A-1 Steak Sauce
  • Cooking spray
  1. Spray bottom of electric skillet with cooking spray and turn up electric skillet to the “sear” setting.  When ready, sear all sides of the roast, including the sides.  This will keep the juices in longer while it cooks.
  2. Turn down heat to about 225 – 250 degrees.  Sprinkle Mrs. Dash (or salt and pepper) on roast.  Pour a little A-1 Sauce over roast.  Add onion, celery, and mushrooms by stacking right on top of the roast.  That way the flavors will cook down onto the roast.
  3. Mix onion soup mix pkg. according to directions, but only use 2 cups water.  Mix gravy mix according to directions.  I find it best to use a large measuring cup and put in 3 cups water along with the dry onion soup mix and the dry gravy mix and wisk together till fully dissolved.  For a richer taste you can use beef broth instead of water.  Combine onion soup mixture, gravy mixture, and jar of premade homestyle gravy in the large measuring cup and pour over roast and vegetables.
  4. Cook on low (225 – 250 degrees) for several hours with the lid on, depending on size of roast.  If you put it on at 7 AM in the morning, it should be done by noon.  Sometimes I put it on at 7 AM and let it cook all day till dinner at 5 PM.  Check it periodically so that it doesn’t stick to the bottom of the skillet, or run out of liquid.  You can add beef broth if necessary.
  5. Add the carrots about 1 – 2 hours before serving time (if you like really cooked or al dente).  You can add the cut up potatoes at that time as well, or cook them separately and make mashed potatoes, steamed, or AuGratin.  A Louisiana favorite is to serve with white rice.
  6. Roast is ready to serve when fork tender.  ENJOY!

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