More Great Recipes: Beef

Mom's Pot Roast


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 to 2½ pounds beef chuck roast
3 tablespoons vegetable oil
4 medium potatoes, quartered
6 carrots, sliced
3 medium onions, quartered
2½ cups water, divided
3 tablespoons flour
Kitchen Bouquet
Salt and pepper


1. Preheat oven to 325 degrees.


2. Heat oil in a Dutch oven medium heat; add roast and sear on all sides. Add all vegetables plus 1½ cups


water. Cover and roast about 1 hour (check at 45 minutes). When done, remove from oven and put


vegetables aside in a large bowl. Take out meat and put on a platter.


3. Combine flour and remaining 1 cup of water in a measuring cup; blend until smooth. Stir flour and


water mixture into remaining liquid in Dutch oven. (If not much liquid left, add water before adding flour


and water mixture.) When gravy is fairly thick, add enough Kitchen Bouquet for good flavor and brown


color. Season gravy with salt and pepper to taste.


Pairs Well With


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