"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pot Roast Recipe

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

Contributor:  
Contributor:  
Sharon Foreman
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. roast (I prefer eye of the round)
salt, pepper, thyme
2 T. oil
1 bay leaf
water
8 medium potatoes, peeled and quartered
8 large carrots
2 large onions, quartered
1/2 c. flour
salt and pepper to taste

Directions:
Directions:
In Dutch oven, brown roast in oil. Sprinkle salt, pepper, and thyme over meat to taste. Add bay leaf and 2 c. of water. Bring water to a boil; reduce heat. Cover and simmer 2-1/2 hours. Add potatoes, carrots, and onions.
Cover and simmer 45 minutes longer until meat and vegetables are tender. Remove roast and vegetables to platter and keep warm. Discard bay leaf and skim fat from pan juices. Add enough water to measure 2 c. Mix flour with enough cold water to make runny paste; stir into juices. Cook and stir until thick and bubbly, then cook and stir 1 minute more. Season with more salt and pepper to taste. Slice roast; serve with vegetables and gravy.

Preparation Time:
Preparation Time:
3-1/2 hours
Personal Notes:
Personal Notes:
This roast is very moist and tender.

 

 

 

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