Pot Roast with Vegetables
|Beef round roast||4 Pound (Bottom Round)|
|Instant meat tenderizer||2 Teaspoon|
|Seasoned salt||To Taste|
|Pepper seasoning||To Taste|
|Potatoes||8 Small, pared|
|Carrots||6 , scraped, halved crosswise|
|Onions||10 Small, peeled|
About 3 hours before serving: Sprinkle roast with meat tenderizer as label directs; sprinkle lightly with flour, seasoned salt and seasoned pepper.
In Dutch oven, in hot butter, brown roast on all sides.
Add 2 cups water; simmer, covered, 2 1/2 to 3 hours or until tender.
Meanwhile, prepare potatoes, carrots and onions.
About 1 hour before roast is done, add vegetables.
Continue simmering, covered, until meat is done, vegetables tender-crisp.
Remove meat and vegetables; thicken gravy.
Serve meat on heated platter, surrounded by vegetables; pass gravy.