Pot Roast

Name: Pot Roast
Ingredients: 2 pounds rump roast well trimmed boneless beef, or chunk shoulder pot roast; 6 pieces carrots pared and cut into 2 inch pieces; 2 tablespoons all purpose flour; 1 tablespoon olive oil; 1 1/2 cups water; 1/4 cup balsamic vinegar; 17 ounces vegetable broth instant; salt; pepper; 1 piece spanish onion sliced; 2 pounds potatoes cut into 1 inch pieces

11 ingredients

2 steps

Ingredients

2 pounds rump roast well trimmed boneless beef, or chunk shoulder pot roast
6 pieces carrots pared and cut into 2 inch pieces
2 tablespoons all purpose flour
1 tablespoon olive oil
1 1/2 cups water
1/4 cup balsamic vinegar
17 ounces vegetable broth instant
salt
pepper
1 piece spanish onion sliced
2 pounds potatoes cut into 1 inch pieces

Directions

1

Heat oven to 325 degrees. Coat roast with flour. In nonstick Dutch oven, brown roast in oil; remove. Add water, vinegar and broth mix to pot, and cook 1 minute stirring.
2

Return roast to pot; sprinkle with salt and pepper. Place vegetables around roast. Cover. Bake 2 3/4 hours or until tender, turning once. Remove roast and slice. Remove vegetables to platter. Return beef to pan and simmer 5 minutes. Yield: 6 servings.