Grammamaz's Pot Roast
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 5 lbs chuck roast (boneless or bone-in with as much fat removed as possible)
- 1⁄4 cup flour
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon garlic
- 2 stalks celery, sliced
- 1 can Rotel Tomatoes, w/chilies mild
- 1 bay leaf
- 3 carrots, pared & cut into slices
- 1 rutabaga, pared and cut into bite-size cubes
- 3 parsnips, pared and cut into slices
directions
- Pre-heat oven to 350 deg.
- Flour the chuck roast; do not discard remaining flour.
- Brown in olive oil in hot frying pan.
- Transfer meat to good sized baking dish with a cover.
- Brown onions, garlic and celery in same pan in which you browned meat.
- Stir in remaining flour then transfer to all baking dish.
- Add tomatoes to frying pan to get all the browned bits, then put into baking dish.
- Add bay leaf.
- Cover and cook for 2 hours.
- Remove from oven and add vegetables.
- Cook for ½ hour.
- Taste for flavor.
- Add salt, if necessary.
- Cook for another ½ hour.
- Remove from oven.
- Put meat on platter surrounded by vegetables.
- Serve gravy separately.
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RECIPE SUBMITTED BY
Mary Alice Zurbach
Tucson, AZ
Born in Aroostook County, Maine. Have lived in New York City, Lake Placid, NY, San Diego, CA, St. Petersburg, FL, Santa Rosa, CA and am now living in Tucson, AZ. I am now retired and love to crochet. I'm always looking for new, easy recipes. My favorite cookbook is the Internet, especially Recipezaar. One of my pet peeves? People who don't run a spell check on items they have submitted or just don't edit their items. My grandson just returned from Afghanistan after having been there for a year. He also spent a year in Iraq. I'm very proud of my handsome grandson and my 2 beautiful great-granddaughters.