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"The belly rules the mind."--Spanish Proverb

Pot Roast with Pan Gravy Recipe

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This recipe for Pot Roast with Pan Gravy is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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