Pot Roast Recipe
This is a great pot roast recipe, and if you’re in the mood for a change, there is a easy addition to kick it up a notch.
Directions:
Coat one 3 to 4 lbs. beef pot roast with flour. In Dutch oven, large skillet, or roasting pan, brown slowly on all sides in 2 Tbsp. hot shortening or salad oil. Then, season with salt and pepper.
Remove from heat, then add 1/2 cup water. Cover tightly and cook slowly 2 1/2 hours or till tender. Add water if needed to prevent sticking.
If desired, add small potatoes, pared and halved, small whole onions, and medium carrots, pared and cut in 1” pieces, for the last 45 to 60 minutes of cooking. Thicken juices in pan for Pot Roast Gravy.
Yields: 6 to 8 servings
Gravy
Skim most of fat from pan juices. Add water to juices to make 1 1/2 cups. Put 1/2 cup of cold water in shaker, and add 4 Tbsp. of flour, shake well. Stir in juices, cook, stirring constantly, until the gravy is bubbly. Season with salt and pepper. Simmer for 2 to 3 minutes, stirring occasionally.
Yields: 2 cups
Variation:
Use tomato juice instead of the 1/2 a cup water for cooking liquid in Beef Pot Roast. Thicken juices for Pot Roast Gravy, (above) except use tomato juice instead of water and use only 3 Tbsp. of all-purpose flour. Season with salt, pepper, and 1/2 tsp. of Worcestershire sauce.
Slice 2 small onions over meat after browning. Add 2 bay leaves and 5 whole cloves. Use 1/4 a cup of vinegar and 1/4 a cup of water as the cooking liquid. Cook as directed for Beef Pot Roast.
After browning, season pot roast with salt, pepper, and 1 Tbsp. dill seed. Top the meat with 2 medium onions, sliced.
Mix one 8 oz can (1 cup) of tomato sauce, 1 cup of water, 1 envelope of dry onion soup mix, 1 tsp. caraway seeds, and 2 bay leaves. Pour over meat after browning. Cook as directed for Beef Pot Roast. Thicken liquid as for Pot Roast Gravy, using only 2 Tbsp. of all-purpose flour.
And Enjoy!
