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Old Fashioned Pot Roast

Diet.Chef's picture
Ingredients
  Beef bottom round 1 1⁄2 Pound
  Vegetable oil/1 tablespoon plus 1 teaspoon 1 1⁄3 Tablespoon
  Onions 1 Cup (16 tbs), sliced
  Celery 1 Cup (16 tbs), sliced
  Mixed vegetable juice 2 Cup (32 tbs)
  Vegetable juice 2 Cup (32 tbs), mixed
  Carrots 1 Cup (16 tbs), sliced
  Canned tomatoes 1 Cup (16 tbs), drained
  Canned tomatoes 1 Cup (16 tbs), drained, coarsely chopped
For garnish
  Parsley 2 Tablespoon, chopped
  Fresh parsley 2 Tablespoon, chopped
  Worcestershire sauce 2 Tablespoon
  Salt 2 Teaspoon
  Bay leaves 4
  Potatoes 4 , pared
  Pepper 1⁄4 Teaspoon
  Peeled potatoes 16 Ounce (4 In Number, 4 Ounce Each)
  All-purpose flour 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Enriched all purpose flour 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
Directions

GETTING READY
1 Preheat the oven to 375°Fahrenheit.
2 In the roasting pan, on the rack roast beef until rare for about 30 minutes.

MAKING
3 In a 5-quart Dutch oven add vegetable oil and heat.
4 Add in onion and celery and saute until onion sare translucent.
5 Add in vegetable juice, carrots, tomatoes, Worcestershire sauce, salt, bay leaves, and pepper; bring to a boil.
6 Add in the beef and baste with sauce.
7 Cover and simmer for 1 1/2 hours.
8 Add potatoes;cover and simmer for another 25 minutes until potatoes are fork tender.
9 In a small bowl, add water and dissolve flour in it.
10 Remove the bay leaves from the pot and gradually stir in the dissolved flour in it.
11 Stirring constantly, simmer uncovered for about 3 minutes until the sauce is thick.

SERVING
12 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Party, Healthy
Servings: 
6

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