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Mom's Pot Roast by marie burnett serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Great pot roast for a family sunday dinner.

Ingredients:

3 tbsp

all-purpose flour, divided

1 tsp

salt

1/4 tsp

chives

1/4 tsp

parsley

1/4 tsp

tarragon

1/4 tsp

pepper

1 ea

boneless beef chuck roast (3 to 3.5 lbs)

2 tbsp

canola oil

8 cups

water

2 tbsp

beef bouillon granules

2 tbsp

worcestershire sauce

1 ea

large onion, chopped

3 ea

celery ribs, cut into chunks

3 ea

garlic cloves, minced

2 ea

bay leaves

4 ea

medium potatoes, peeled and quartered

4 ea

medium carrots, cut into chunks

2 tbsp

butter

Directions:

Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.

Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.

Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into 2-cup measuring cup; skim the fat. (Save the remaining cooking juices for another use.)

For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Categories:

Main Dishes