More Great Recipes: Beef | Main Dish | Savory

Family Pot Roast


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Member since 2007

Serves 4 - 6 | Prep Time | Cook Time

Ingredients

1 pot roast, 4 pounds
flour for dredging
2 tablespoons oil
salt and pepper
1 medium onion, sliced
1/4 cup water or beef broth
4 medium potatoes, halved
6 carrots, halved lengthwise
4 onions, cut in wedges
1 small rutabaga, cut in 2-inch pieces


Dredge pot roast with the flour; brown in hot oil in a heavy Dutch oven or stock pot, turning to brown all sides.


Put a rack under the roast.


Season with salt and pepper; add sliced onion and water.


Cover and simmer for 2 1/2 to 3 hours.


Add vegetables and simmer 1 hour longer.


Make Gravy:


Add enough water to pot roast liquid to make 2 cups; heat.


Mix 2 tablespoons of flour with a little cold water; stir until smooth.


Stir flour mixture into the broth and season to taste.


Pairs Well With


Notes

This pot roast recipe is made with potatoes and carrots and rutabaga.

A dash of local for every season
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