Pot Roast with Vegetables Recipe
Ingredients
| 1 4-pound beef bottom round roast | ||
| 2 teaspoons instant meat tenderizer | ||
| Flour | ||
| Seasoned salt | 1 | |
| Pepper | 1 To taste, seasoned | |
| Butter/Margarine | 2 Tablespoon | |
| 6 or 8 small potatoes, pared | ||
| 4 or 6 carrots, scraped, halved crosswise | ||
| 8 or 10 small onions, peeled | ||
Directions
About 3 hours before serving: Sprinkle roast with meat tenderizer as label directs; sprinkle lightly with flour, seasoned salt and seasoned pepper.
In Dutch oven, in hot butter, brown roast on all sides.
Add 2 cups water; simmer, covered, 2 1/2 to 3 hours or until tender.
Meanwhile, prepare potatoes, carrots and onions.
About 1 hour before roast is done, add vegetables.
Continue simmering, covered, until meat is done, vegetables tender-crisp.
Remove meat and vegetables; thicken gravy.
Serve meat on heated platter, surrounded by vegetables; pass gravy.
In Dutch oven, in hot butter, brown roast on all sides.
Add 2 cups water; simmer, covered, 2 1/2 to 3 hours or until tender.
Meanwhile, prepare potatoes, carrots and onions.
About 1 hour before roast is done, add vegetables.
Continue simmering, covered, until meat is done, vegetables tender-crisp.
Remove meat and vegetables; thicken gravy.
Serve meat on heated platter, surrounded by vegetables; pass gravy.
Chef
