Sunday Pot Roast with Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 3 lb boneless beef chuck roast
salt and pepper
2 T flour
1 pkg. dry onion soup mix
1 clove garlic minced
4 large carrots
4 Large potatoes quartered
4 onions left whole
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Directions: |
Directions:Rub roast with salt and pepper then coat each side in flour and brown in a skillet with a little oil. Place in electric roaster and cover with onion soup mix. Place vegetable around the roast and cook for 31/2 hours at 300º or higher heat for a shorter amount of time.
To make gravy: Recover the juice from the roaster and put it into a small sauce pan. Heat to boiling. For each cup of juice, mix 1/4 c cold water and 2T cornstarch or flour until smooth. Add to the boiling juice stirring constantly to prevents lumps. The mixture will soon thicken. |
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Personal
Notes: |
Personal
Notes: This was a favorite of Jack's. We used to cook this in Grandma Spearman's big roaster! This was great for Sunday dinner. We would put it on as we left for church and when we got home all we had to do was heat some green beans, cook the rolls and add a salad! Lunch was ready! Karen has perfected making this gravy like Grandma Spearman!
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