Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Wonderful for Sunday dinner.

Ingredients Nutrition


  1. Mix the 1/3 cup flour, salt and pepper; coat meat.
  2. Melt shortning in Dutch oven and brown meat on both sides.
  3. Add the 2 cups water and bay leaf, simmer for 2 hours.
  4. Add more water if needed during cooking.
  5. Add vegetables, garlic and green pepper; cover and simmer for 1 hour.
  6. Remove meat and vegetables.
  7. Strain pan liquid and add enough water to make 1-1/2 cups.
  8. Return to dutch oven.
  9. Mix the 1/2 cup flour with water until smooth.
  10. Slowly stir into dutch oven, bring to a boil.
  11. Cook and stir for 1 minute.
  12. Serve gravy with roast and vegetables.


Most Helpful

Definately a wonderful recipe. This tasted so good, and the gravy was excellent. I liked adding turnips to the rest of the vegetables. It was absolutely wonderful (as I knew it would be)! Thanks, Nez, for posting this one.

Miss Annie December 10, 2002

Everyone really enjoyed your recipe for pot roast! I did leave out the green peppers and the turnips, because I was out and I don't like turnips. The gravy turned out great. I served this with a spinach mandarin salad and honey-mustard dressing. Thanks!

Sharon123 November 05, 2002

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