Pot Roast

Name: Pot Roast
Ingredients: 3 to 4 lb. beef shoulder roast; 2 Tbsp. oil; 1/2 tsp. pepper; 4 medium onions, quartered; 4 stalks celery, cut in pieces; 1 bay leaf; 3 tsp. beef bouillon; 3/4 c. hot water; 6 medium potatoes, halved; 6 medium carrots, cut in pieces

10 ingredients

9 steps

Ingredients

3 to 4 lb. beef shoulder roast
2 Tbsp. oil
1/2 tsp. pepper
4 medium onions, quartered
4 stalks celery, cut in pieces
1 bay leaf
3 tsp. beef bouillon
3/4 c. hot water
6 medium potatoes, halved
6 medium carrots, cut in pieces

Directions

1

Heat oven to 325°.
2

In a 5-quart Dutch oven or roasting pan, heat oil over medium-high heat.
3

Brown meat about 5 minutes on each side.
4

Drain excess fat, if desired.
5

Sprinkle pepper on all sides of meat.
6

Add 1 onion, 1 stalk of celery and bay leaf to meat.
7

Dissolve bouillon in 3/4 cup hot water and pour over roast. Bring to boil; cover.
8

Bake at 325° for 60 minutes.
9

Add remaining vegetables; cover and bake an additional hour and a half or until vegetables and meat are tender.