"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Family Pot Roast Recipe

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

Contributor:  
Contributor:  
Larry Petersen, favorite son-in-law of Alvin and Marie
Added: Saturday, June 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pot roast, 4 pounds
Flour for dredging
2 T. oil
salt and pepper
1 medium onion, sliced
1/4 C. water or beef broth
4 medium potatoes, halved
6 carrots, cut in wedges

Directions:
Directions:
Dredge pot roast with the flour; brown in hot oil in a heavy Dutch oven or stock pot, turning to brown all sides. Put a rack under the roast. Season with salt and pepper; add sliced onion and water. Cover and simmer for 1 1/2 to 3 hours. Add vegetables and simmer 1 hour longer.
Make gravy: Add enough water to pot roast liquid to make 2 C.; heat. Mix 2 T. of flour with a little cold water; stir until smooth. Stir flour mixture into the broth. Bring to a boil for maximum thickness and season to taste.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
A real comfort food!

 

 

 

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