Pot Roast

Name: Pot Roast
Ingredients: 1 button round roast (approximately 5 lb.), trimmed; 2 lb. yellow onions, peeled and divided; 1 tsp. dried marjoram; 1 (13 3/4 oz.) can reduced sodium beef broth; 2 lb. small red potatoes; 8 or 10 carrots, cut 2 1/2-inch; 1/4 c. all-purpose flour; 1/3 cold water; salt and pepper to taste; Pam

10 ingredients

16 steps

Ingredients

1 button round roast (approximately 5 lb.), trimmed
2 lb. yellow onions, peeled and divided
1 tsp. dried marjoram
1 (13 3/4 oz.) can reduced sodium beef broth
2 lb. small red potatoes
8 or 10 carrots, cut 2 1/2-inch
1/4 c. all-purpose flour
1/3 cold water
salt and pepper to taste
Pam

Directions

1

Preheat oven to 350°.
2

Spray roaster with Pam.
3

Braise roast on medium-high heat on all sides in nonstick pan on top of stove (sprayed with Pam) until brown.
4

Place roast in roaster.
5

Reduce heat to medium.
6

Put about 1/2 pound onions in pan.
7

Saut until just brown.
8

Add marjoram and broth; bring to boil.
9

Pour into roaster over roast.
10

Cover roaster and cook approximately 2 hours. Then add remaining onions, potatoes and carrots.
11

Reduce heat to 300°.
12

Recover and cook approximately 1 hour or until vegetables done as desired.
13

In a small bowl, whisk together flour and water. Skim off visible fat from roast; put in pan with flour mixture, whisking until smooth.
14

Bring to boil; reduce heat.
15

Cook 2 minutes or so.
16

Pour over roast and veggies.