Pass It on Pot Roast

Recipe by mini_1
READY IN: 3hrs 30mins




  • Preheat oven to 320 degrees.
  • Season beef with seasoned salt and pepper.
  • Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
  • In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
  • Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
  • Add 1 cup of water and all the broth. Bring to a simmer.
  • Cover and put in the oven for 2 hours.
  • Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
  • Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
  • Skim the fat from the surface of the cooking liquid.
  • In a small bowl add remaining flour.
  • Gradually add water to dissolve the flour.
  • Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
  • Salt and pepper gravy to taste.
  • Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
  • Enjoy!