Colonial Pot Roast

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.

• Ready In: 11 hrs 20 mins
• Serves: 4-6

Ingredients

• 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

1. Dry meat with paper towel.
2. Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
3. 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.
4. Dissolve bouillon cube in 1/2 cup of hot water.
5. Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
6. Remove the meat and vegetables to heated platter.
7. Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.