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Pot Roast of Beef with Vegetables's picture
  Beef chuck/Beef round 4 Pound
  Flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Summer savory 1⁄8 Teaspoon
  Shortening 3 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Onions 8 Small
  Potatoes 8 Small
  Carrots 12
  Celery stalks 3
  Cooking liquid 1 Tablespoon
  Flour 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

Wipe beef with clean damp cloth or paper towel.
Mix 3 tablespoons flour and seasonings together, and rub into beef.
Heat shortening in heavy pan, and add beef.
Cook slowly until meat is brown on all sides, about 20 minutes.
Add 1/2 - 3/4 cup water, cover and cook slowly 3 hours or until tender.
Add vegetables for last hour of cooking.
Remove from heat.
Arrange meat and vegetables on heated platter, and keep warm.
Skim excess fat from top of liquid with spoon.
Mix 2 tablespoons flour with 1 /4 cup cold water until smooth.
Or measure water into small screw-top jar, add flour and cover tightly; shake well.
Pour flour mixture into hot liquid, and return pan to heat.
Cook, stirring, until thickened.
Taste, and add more seasonings if you wish.
Pour into gravy boat to serve with meat and vegetables.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1111 Calories from Fat 563

% Daily Value*

Total Fat 63 g96.4%

Saturated Fat 24 g120%

Trans Fat 1 g

Cholesterol 199.6 mg66.5%

Sodium 792.7 mg33%

Total Carbohydrates 71 g23.8%

Dietary Fiber 11 g44%

Sugars 14.6 g

Protein 66 g132.5%

Vitamin A 409.8% Vitamin C 93.9%

Calcium 16.6% Iron 44.2%

*Based on a 2000 Calorie diet

Pot Roast Of Beef With Vegetables Recipe