Pot roast
Pot roast recipe in the beef category
Recipe ingredients:
- 1, 3 pounds, chuck or rump roast
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 3 tablespoons vegetable oil
- 2 cups water, plus some for gravy
- 1 large onion, cut into wedges
- 5 carrots, cut into 2 inch lengths
- 3 or 4 russet potatoes, peeled and quartered
- 1/2 cup flour
- Salt and pepper, to taste
Recipe method:
- Rub seasonings into meat. Brown roast in oil over medium-high heat in a large, heavy Dutch oven.
- Pour 2 cups water around meat. Arrange onion wedges on top of meat.
- Cover tightly, reduce heat and simmer 1 1/2 to 2 hours or until meat is very tender.
- Add carrots and potatoes to Dutch oven, cover tightly and simmer 30 minutes or until vegetables are tender.
- Remove from heat. Transfer roast and vegetables to a serving platter.
- Measure drippings and add water to make 3 cups.
- Pour into Dutch oven, add flour and whisk until smooth.
- Cook over medium heat until mixture is thickened, whisking constantly.
- Season to taste with salt and pepper.
- Serve with roast, vegetables and biscuits.