Pot Roast

Name: Pot Roast
Ingredients: 3 1/2 - 4 lb rump or chuck roast; 2 T flour; 1 t salt; 1/4 t pepper; 2 T vegetable oil or shortening; 6 medium onions, peeled; 6 medium carrots, pared; 6 medium potatoes, peeled and cut in half; 1/2 c chopped celery; 2 T Worcestershire sauce; 1/4 t garlic powder; 1/ 2 - 1 c beef broth; 1/2 red wine; 3 T flour; 1/2 c cold water; salt and pepper

16 ingredients

7 steps

Ingredients

3 1/2 - 4 lb rump or chuck roast
2 T flour
1 t salt
1/4 t pepper
2 T vegetable oil or shortening
6 medium onions, peeled
6 medium carrots, pared
6 medium potatoes, peeled and cut in half
1/2 c chopped celery
2 T Worcestershire sauce
1/4 t garlic powder
1/ 2 - 1 c beef broth
1/2 red wine
3 T flour
1/2 c cold water
salt and pepper

Directions

1

Coat roast with flour.
2

Add oil to hot pan, preferably a dutch oven.
3

Brown roast on all sides in hot pan on top of stove. Remove from pan and drain off any remaining oil.
4

Add meat back to pan along with seasonings, 1/2 c broth and wine.
5

Bake at 350 degrees for 30 minutes.
6

Add vegetables to pot and continue to bake for about 60 minutes or until meat reaches desired doneness. Check pot occasionally to make sure there is
7

1/2 to 1 inch of liquid in pan; add additional broth if necessary.