Prep 15 mins
Cook 11 hrs 5 mins
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.
- 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
- 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.
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.
Very nice,real comfort food,I did add some garlic though and served it with Jacket potatoes.