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Pot Roast with Pan Gravy Recipe

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This recipe for Pot Roast with Pan Gravy, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Newsome
Added: Sunday, December 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup flour
1 tbs salt
1-1/4 tsp pepper
4 lb beef chuck roast
2 tbs shortening
1 cup water
8 small potatoes, pared & halved
8 medium carrots, halved crosswise & lengthwise
8 small onions
1/2 tsp. salt

Gravy
Juice from roast
Fat from roast
water
1/4 cup flour

Directions:
Directions:
Stir together flour, salt & pepper. Rub into meat. Melt shortening in large dutch oven. Brown meat. Reduce heat, add water and cover tightly. Cook in oven at 350 until tender (about 2 hours). After an hour of cooking time, add vegetables and 1/2 tsp. salt. When fully cooked, drain liquid and reserve for gravy.

Skim fat from liquid. Place 1/4 cup reserved fat in pan. Stir in 1/4 cup flour. Cook over low heat, stirring until mixture is smooth and bubbly. Add enough water to reserved liquid to make 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt & pepper.

 

 

 

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