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Old Fashioned Pot Roast Recipe

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This recipe for Old Fashioned Pot Roast, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Gladwell Holton
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 lb. pot roast, rolled rump or chuck
2 onions, coarsely chopped
2 carrots, sliced
1 stalk celery, coarsely chopped

Directions:
Directions:
Dredge meat in flour and brown thoroughly on sides in Dutch oven using oil or bacon grease. As it is browning, add onion, carrot, and celery (allow vegetables to brown, too!) After meat is browned, add about 1 1/2 cups of water. Cover tightly. Cook over low heat for 3 to 4 hours, adding more liquid, if needed. When meat is fork tender, remove to platter and keep warm. Strain juice in pan, skim off fat. Add more water if stock tastes too strong. Thicken with flour and water mixture. Add salt and pepper to taste. You may also add potatoes and carrots during the last 45 minutes of cooking for a one-dish meal. The secret to a really good pot roast is the browning. Let the meat get good and dark and your meat and gravy will have rich full flavor. We always serve cole slaw, glazed carrots and plenty of mashed potatoes along with our pot roast for a real old fashioned dinner!

 

 

 

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