Beef Pot Roast

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  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Servings: 8 servings

Ingredients

  • 2 medium onions
  • 2 count celery stalks
  • 1/2 teaspoon black pepper
  • 1/2 cup water cold
  • 1/2 teaspoon salt
  • 1/4 cup flour
  • 1 teaspoon basil dried
  • 1 pound carrots
  • 12 ounce new potatoes
  • 1 teaspoon beef bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup water
  • 2 tablespoon oil
  • 3 pound beef chuck pot roast boneless

Directions

    1. Trim fat from meat. In a 4 to 6 quart Dutch oven, brown roast on all sides in hot oil. Drain off fat.
    2. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
    3. Meanwhile, peel a strip of skin from center of each new potato. Add potatoes, chopped carrots, chopped onions, and chopped celery to meat. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes more or until tender, adding water if necessary.
    4. Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep warm.
    5. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to Dutch oven. In a small bowl stir the 1/2 cup cold water into the flour. Stir into juices in pan. Cook and stir for 1 minute more. If desired, season with pepper. Serve gravy with meat and vegetables.
    6. Oven Directions: Trim fat from meat. Brown roast as directed above. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Pour over meat. Bake, covered, in a 325 degree oven for 1 hour. Prepare potatoes as directed. Add vegetables to meat. Cover and bake for 45 to 60 minutes more or until tender. Prepare gravy in saucepan as directed above

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