Old Fashioned Pot Roast Recipe
Ingredients
| 1 4-pound beef chuck roast | ||
| All purpose flour | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Marjoram leaves | 1/2 Teaspoon, crushed | |
| Dried thyme leaves | 1/4 Teaspoon, crushed | |
| Dried basil leaves | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1/2 , sliced | |
| 3 medium onions, cut in sixths | ||
| 1 pound carrots, peeled and cut up | ||
| 1 pound small potatoes, peeled | ||
| Salt | 1/2 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Snipped parsley | ||
Directions
Trim excess fat from meat.
In Dutch oven heat trimmings till 1 tablespoon fat accumulates; discard trimmings.
Rub meat with 2 tablespoons flour.
Brown the meat in hot fat.
Season with salt, marjoram, thyme, basil, and pepper.
Add sliced onion and 1 cup water.
Cover; cook at 350° for 2 hours.
Add vegetables and 1/2 cup water; sprinkle with 1/2 teaspoon salt.
Cover; cook till meat and vegetables are tender, 1 to 1 1/2 hours.
Remove to warm platter.
Skim fat from juices.
Add water to juices to make 1 1/2 cups.
Combine 1/2 cup cold water and 1/4 cup flour; shake.
Stir into juices; cook and stir till thickened and bubbly.
Season with salt and pepper.
Simmer 2 to 3 minutes, stirring occasionally.
Pour some gravy over meat.
Top with pars ley.
Pass extra gravy.
In Dutch oven heat trimmings till 1 tablespoon fat accumulates; discard trimmings.
Rub meat with 2 tablespoons flour.
Brown the meat in hot fat.
Season with salt, marjoram, thyme, basil, and pepper.
Add sliced onion and 1 cup water.
Cover; cook at 350° for 2 hours.
Add vegetables and 1/2 cup water; sprinkle with 1/2 teaspoon salt.
Cover; cook till meat and vegetables are tender, 1 to 1 1/2 hours.
Remove to warm platter.
Skim fat from juices.
Add water to juices to make 1 1/2 cups.
Combine 1/2 cup cold water and 1/4 cup flour; shake.
Stir into juices; cook and stir till thickened and bubbly.
Season with salt and pepper.
Simmer 2 to 3 minutes, stirring occasionally.
Pour some gravy over meat.
Top with pars ley.
Pass extra gravy.
Chef
