Perfect Pot Roast Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Seasoned salt,
1/2 tsp: Onion powder,
1/4 tsp: Pepper,
1/8 tsp: Garlic powder,
1: Beef chuck pot roast, (3 to
4: Pounds),
1 tbsp: Olive oil,
3/4 cup: Water,
1 large: Onion, chopped
1/4 cup: Chopped green pepper,
2: Garlic cloves, minced
2: Bay leaves,
2 tsp: Dried parsley flakes,
1/4 tsp: Dried thyme All-purpose flour,
Directions:
Combine first four ingredients; rub onto roast. In a skillet, brown
roast in oil. Place in a roasting pan. Add water, onion, green pepper
and seasonings. Cover and bake at 325! for 2-1/2 to 3 hours or until
roast is tender. Remove and keep warm. Discard bay leaf. Skim fat
from pan juices. Measure juices and return to pan. For each cup of
juices, combine 1 tablespoon flour with 2 tablespoons water; mix
well. Stir flour mixture into pan; cook over medium heat, stirring
constantly, until thickened and bubbly.
Serve gravy with roast. Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
roast in oil. Place in a roasting pan. Add water, onion, green pepper
and seasonings. Cover and bake at 325! for 2-1/2 to 3 hours or until
roast is tender. Remove and keep warm. Discard bay leaf. Skim fat
from pan juices. Measure juices and return to pan. For each cup of
juices, combine 1 tablespoon flour with 2 tablespoons water; mix
well. Stir flour mixture into pan; cook over medium heat, stirring
constantly, until thickened and bubbly.
Serve gravy with roast. Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Meats