Old-fashioned Pot Roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Beef chuck roast,
6 tbsp: Flour, divided
6 tbsp: Butter, divided
3 cup: Hot water,
2 tsp: Beef bouillon granules,
1 medium: Onion, quartered
1 Rib: celery, cut into pieces
1 tsp: Salt,
1/2 tsp: Pepper,
4: Carrots, cut into 2" pieces
Directions:
Sprinkle the roast with 1 Tbsp. flour. In a Dutch oven, brown the
roast on all sides in half of the butter. Add the water, bouillon,
onion, celery, salt and pepper; bring to a boil. Reduce heat; cover
and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes
longer or until meat is tender. Remove meat and carrots to a serving
platter and keep warm. Strain cooking juices; set aside. In the same
Dutch oven, melt remaining butter. Stir in remaining flour; cook and
stir until bubbly. Add 2 cups of the cooking juices and blend until
smooth. Cook and stir until thickened; add additional cooking juices
until gravy has desired consistency. From: "Taste of Home" Magazine
Posted by: Debbie Carlson - GEnie
Source from luhu.jp
roast on all sides in half of the butter. Add the water, bouillon,
onion, celery, salt and pepper; bring to a boil. Reduce heat; cover
and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes
longer or until meat is tender. Remove meat and carrots to a serving
platter and keep warm. Strain cooking juices; set aside. In the same
Dutch oven, melt remaining butter. Stir in remaining flour; cook and
stir until bubbly. Add 2 cups of the cooking juices and blend until
smooth. Cook and stir until thickened; add additional cooking juices
until gravy has desired consistency. From: "Taste of Home" Magazine
Posted by: Debbie Carlson - GEnie
Source from luhu.jp
Tags
Meats