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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Old Fashioned Beef Pot Roast Recipe

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This recipe for Old Fashioned Beef Pot Roast is from The Carter Family Cooks, 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 lb. beef chuck roast (or shoulder roast, not sirloin)
2 Tbsp. all purpose flour
1/2 tsp. marjoram
1 Tbsp. cooking oil
2 tsp. salt
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. pepper
1/2 onion, sliced
1/2 c. water
1/2 c. dry red wine
1/2 c. water
1/2 tsp. salt
3 carrots
1 lb. onions, chunks
1 lb. potatoes
celery
Directions:
Directions:
Sprinkle roast lightly with flour, rub it in. In Dutch oven, brown meat slowly on all side in hot oil. Season with 2 tsp. salt, marjoram, thyme, basil and pepper. Add a slice onion, the wine and water. Cover and cook slowly on stovetop for about 2 hours. Add the vegetables. Lift the roast so the veggies fall to the bottom of the pot and they are covered with liquid. Sprinkle all with 1/2 tsp. salt. Cover and cook another 1 to 1-1/2 hours. Arrange on serving platter.

To make gravy, skim the fat from the pan juices. Add water to make 1-1/2 c. liquid. Combine 1/4 c. flour and cold water. Stir into liquid and cook until thick.

The best part: after you have had this for a night or two, you can add V-8 juice to taste and have the most wonderful, hearty vegetable soup. I usually serve the pot roast with green beans so I can add them to the soup later.
Personal Notes:
Personal Notes:
This is from Linda Shen, and was requested once by Jennie for her birthday dinner, so I know it is good.

 

 

 

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