Old-Fashioned Pot Roast
TOTAL TIME: Prep: 15 min. Cook: 2 hours
YIELD: 8 servings.
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Ingredients
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1 boneless beef chuck roast (about 3 pounds)
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6 tablespoons all-purpose flour, divided
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6 tablespoons butter, divided
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3 cups water
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2 teaspoons beef bouillon granules
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1 medium onion, quartered
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1 celery rib, cut into pieces
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1 teaspoon salt
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1/2 teaspoon pepper
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4 carrots, cut into 2-inch pieces
Directions
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1.
Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour.
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2.
Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside.
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3.
In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts
4 ounce-weight: 407 calories, 25g fat (12g saturated fat), 134mg cholesterol, 664mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 35g protein.
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