Old Fashioned Pot Roast
|Beef chuck roast||4 Pound (1 Roast)|
|All purpose flour||2 Tablespoon|
|Dried marjoram leaves||1⁄2 Teaspoon, crushed|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Dried basil leaves||1⁄4 Teaspoon, crushed|
|Onion||1⁄2 , sliced|
|Onions||3 Medium, cut in sixths|
|Carrots||1 Pound, peeled and cut up|
|Small potatoes||1 Pound, peeled|
|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.