Country Pot Roast

Submitted by MizzNezz

"Wonderful for Sunday dinner."

 

• Ready In: 3hrs 15mins
• Ingredients: 15
• Serves: 6

ingredients

• 78.78 ml flour
• 4.92 ml salt
• 1.23 ml pepper
• 1587.57 g boneless beef chuck roast
• 44.37 ml shortening
• 473.18 ml water
• 1 bay leaf
• 473.18 ml onions, wedges
• 8 small potatoes
• 473.18 ml carrots, chunks
• 2 medium turnips, quartered
• 2 clove garlic, minced
• 59.14 ml chopped green pepper
• 118.29 ml cold water
• 59.14 ml flour

directions

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.

Reviews

[Miss Annie]

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.

 

[Sharon123]

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!