Colonial Pot Roast

Name: Colonial Pot Roast
Ingredients: 1 (4 lb) blade pot roast; 1/4 cup all-purpose flour; 1 1/2 teaspoons salt; 1/8 teaspoon pepper; 3 tablespoons salad oil; 1/4 cup water; 1 medium onion, cut into quarters; 1 beef bouillon cube; 1/3 cup hot water; 1 butternut squash, peeled and sliced; 2 medium tart apples, quartered and cored

11 ingredients

7 steps

Ingredients

1 (4 lb) blade pot roast
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons salad oil
1/4 cup water
1 medium onion, cut into quarters
1 beef bouillon cube
1/3 cup hot water
1 butternut squash, peeled and sliced
2 medium tart apples, quartered and cored

Directions

1

Dry meat with paper towel.
2

Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
3

Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
4

Dissolve bouillon cube in 1/2 cup of hot water.
5

Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
6

Remove the meat and vegetables to heated platter.
7

Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.