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Old Fashioned Pot Roast

Quickandeasymenu's picture
  Beef chuck roast 4 Pound (1 Roast)
  All purpose flour 2 Tablespoon
  Salt 2 Teaspoon
  Dried marjoram leaves 1⁄2 Teaspoon, crushed
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Dried basil leaves 1⁄4 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Onion 1⁄2 , sliced
  Onions 3 Medium, cut in sixths
  Carrots 1 Pound, peeled and cut up
  Small potatoes 1 Pound, peeled
  Salt 1⁄2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon

Trim excess fat from meat.
In Dutch oven heat trimmings till 1 tablespoon fat accumulates; discard trimmings.
Rub meat with 2 tablespoons flour.
Brown the meat in hot fat.
Season with salt, marjoram, thyme, basil, and pepper.
Add sliced onion and 1 cup water.
Cover; cook at 350° for 2 hours.
Add vegetables and 1/2 cup water; sprinkle with 1/2 teaspoon salt.
Cover; cook till meat and vegetables are tender, 1 to 1 1/2 hours.
Remove to warm platter.
Skim fat from juices.
Add water to juices to make 1 1/2 cups.
Combine 1/2 cup cold water and 1/4 cup flour; shake.
Stir into juices; cook and stir till thickened and bubbly.
Season with salt and pepper.
Simmer 2 to 3 minutes, stirring occasionally.
Pour some gravy over meat.
Top with pars ley.
Pass extra gravy.

Recipe Summary

Difficulty Level: 
Main Dish

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