Basic Pot Roast

Directions

1. 1
   Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate.
2. 2
   Brown meat on all sides in the hot fat or oil.
3. 3
   Add the onions, cover and cook over low heat 10 minutes.
4. 4
   Add the carrots, herbs, seasonings and liquid.
5. 5
   Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender.
6. 6
   Add desired vegetables during the last 20 or 30 minutes.
7. 7
   For part of the liquid, use a 10-ounce can (1 1/3 cups) of pur ed tomatoes.
8. 8
   For seasoning, add 1 tbsp (15 ml) minced parsley or dill.
9. 9
   When the meat has been removed from the pan, add 1 cup (225 ml) sour cream to the sauce.
10. 10
    For the liquid, use 3/4 cup (175 ml) dry white wine, 2 tbsp (30 ml) brandy or rum, and 1 tbsp (15 ml) chili sauce.
11. 11
    For seasoning, add 4-6 coriander seeds and 12 peppercorns.
12. 12
    For the liquid, use 1/2 cup (125 ml) syrup from canned fruit, 2 tbsp (30 ml) vinegar, 1/2 cup (125 ml) water, 1 beef bouillon cube.
13. 13
    For seasoning, add a pinch of powdered fennel and a tsp of minced dill.
14. 14
    For the liquid, use half dry vermouth, half chicken bouillon.