Grandma Sue’s Potroast & Gravy

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 I happen to own two of the pickiest kids on earth. If whatever they are being served looks even SLIGHTLY questionable, neither one of them will eat.  Finding things that both kids will eat can be a real challenge sometimes. That being said– one thing both kids love is going to Grandma Sue’s house and eating her potroast. I have to admit, the roast never tastes as good when I make it, but I won’t ever give up trying.

Nat’s Notes: If you don’t know what Kitchen Bouquet is– I can’t help you. I don’t even freaking know what it is myself, but I use it to make brown gravy and I love it with all my heart. Find some. you’ll be glad you did.


Grandma Sue’s Potroast and Gravy
Recipe Type: Entree
Cuisine: American
Author: Nat
Prep time:
Cook time:
Total time:
Serves: 5+
  • 1 chuck shoulder or chuck roast
  • Garlic Salt
  • Pepper
  • Flour
  • Oil
  • 3 bulbs fresh garlic
  • 2 can of beef broth
  • 2 tablespoons Kitchen Bouquet
  1. Season roast on both sides with garlic salt and pepper, and any other seasonings you like
  2. Dust with flour
  3. Pour a small amount of oil into a pan and heat
  4. Brown the roast on both sides
  5. In the same pan, drop in one chopped onion and 3 crushed garlic bulbs
  6. Let cook for a couple of minutes. Pour in enough beef broth to come up just to the top of the meat.
  7. Bake in 350 degree oven for 3 hours- covered. Check fluid level periodically– and add water if the fluid cooks below the top of the meat.
  8. For Gravy:
  9. Remove the roast from the pan and place on a plate.
  10. In the same pan you baked the roast in, drop in 2 tablespoons of Kitchen Bouquet.
  11. In a small, tupperware container, drop in about 1/2 a cup of flour and add about 1/2 a cup of water.
  12. Put the lid on the container and shake the shit out of it.
  13. Dump this into the pan you cooked the roast in.
  14. Heat the juice from the roast, kitchen bouquet and flour mixture to desired consistency.
  15. You may need to add a smidge of salt to this–sort of depends on your taste.
  16. Serve over rice or mashed potatoes


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