"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pot Roast with Vegetables Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pot Roast with Vegetables, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Ising
Added: Thursday, January 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lb bottom round roast
5 T flour
2 T cooking oil
2 tsp salt
1/2 tsp pepper
1 large portabella mushrooms cut into small bite-size chunks
1 Large onion sliced thin
6 scallions, solid part only cut into 1/2 inch pieces
2 tsp garlic
1/2 lb baby carrots
2 large pared Idaho potatoes cut into bite size chunks.
1/2 tsp dried marjoram
1/ tsp dried thyme
1/4 tsp dried basil

Directions:
Directions:
Sprinkle roast with 2 T flour, salt & pepper & rub in.
In Dutch oven, brown meat slowly on all sides in hot oil.
Remove roast and saute onions, scallions & mushrooms
Add garlic,& stir for one minute
Add burgundy and broth and occasionally stir until almost boiling.
Return roast to Dutch oven, cover and roast at 300 for 2 1/2 hours.
Microwave potatoes & carrots with 2 T water for 5 minutes
If roast is done, remove from pot & keep warm. If not, leave the meat in the pot while cooking potatoes & carrots. Add water if needed to barely cover vegetables
Sprinkle marjoram,thyme & basil on vegetables, cover & continue cooking for 1 hour or until potatoes are tender.
Check roast temperature & remove when done.
If meat has been removed, return beef to pot at end of hour and leave pot in oven for an additional 15 minutes.
Gravy:
Remove beef to platter, scoop out vegetables and keep warm. Skim any fat from juices.
In gravy shaker blend 1 cup of cold water and 3 T flour and shake until all flour has dissolved..
Place Dutch oven with liquid on a stove at medium high heat and add flour mixture.
Continuously stir with whisk until gravy is smooth and dark

Number Of Servings:
Number Of Servings:
4 (extra meat will be used to make hash)
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
There is enough vegetables for 4 but enough meat for 10. The extra beef will be used to make hash later in the week. (See recipe in leftover category)
Make adjustments for additional servings.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

357W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!