Old Fashioned Pot Roast Recipe

Beef Pot Roast
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Beef chuck roast4 Pound (1 Roast)
 All purpose flour2 Tablespoon
 Salt2 Teaspoon
 Dried marjoram leaves1⁄2 Teaspoon, crushed
 Dried thyme leaves1⁄4 Teaspoon, crushed
 Dried basil leaves1⁄4 Teaspoon, crushed
 Pepper1⁄4 Teaspoon
 Onion1⁄2 , sliced
 Onions3 Medium, cut in sixths
 Carrots1 Pound, peeled and cut up
 Small potatoes1 Pound, peeled
 Salt1⁄2 Teaspoon
 All purpose flour1⁄4 Cup (4 tbs)
 Snipped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4159 Calories from Fat 1752

% Daily Value*

Total Fat 195 g299.8%

Saturated Fat 41.2 g205.8%

Trans Fat 0 g

Cholesterol 1600 mg

Sodium 5998.2 mg249.9%

Total Carbohydrates 210 g69.9%

Dietary Fiber 34.9 g139.8%

Sugars 57.5 g

Protein 529 g1058.1%

Vitamin A 1599.6% Vitamin C 263%

Calcium 56.8% Iron 59.7%

*Based on a 2000 Calorie diet

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.
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