Recipe by southern chef in louisiana
This is a wonderful pot roast for the fall and winter time. It is one of the many ways I love to make a pot roast. Try it in on a chilly day with some garlic mashed potatoes and some spiced apple cider.
Top Review by The Range Rover
This is very good. My family loved it. We plan on having this again as soon as possible. I think this would be great to have as a dinner a couple nights before Thanksgiving. It would be a fine change to have for the holidays. I plan to do just that myself.
- 1 (4 lb) blade pot roast
- 1⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 3 tablespoons salad oil
- 1⁄4 cup water
- 1 medium onion, cut into quarters
- 1 beef bouillon cube
- 1⁄3 cup hot water
- 1 butternut squash, peeled and sliced
- 2 medium tart apples, quartered and cored
Directions See How It's Made
- Dry meat with paper towel.
- Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
- Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
- Dissolve bouillon cube in 1/2 cup of hot water.
- Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
- Remove the meat and vegetables to heated platter.
- Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.