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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pot Roast with Vegetables Recipe

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This recipe for Pot Roast with Vegetables is from Nana's Kitchen, 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:  
2 lb. boneless chuck roast
3 medium potatoes, halved
1/2 cup slices onion
2 - 3 additional small onions
2 - 3 ribs celery, cut into 4" lengths
3 - 4 medium carrots
Salt and pepper
Directions:
Directions:
Brown roast well in hot fat in a Dutch oven or heavy kettle, 15 - 20 minutes on each side. As each side is browned, salt and pepper generously. Set roast on a low rack (or on one improvised from jar lids punched with holes) to prevent burning. Add 1/2 cup sliced onion and 1/2 cup water. Cover tightly and simmer over low heat 2-1/2 - 3 hours, until fork tender. Check now and then and add only enough water to keep meat from sticking.

About 45 minutes before the end of the roast's cooking time, add the additional vegetables.

Serve hot with Kettle Gravy (recipe in this book.)
Number Of Servings:
Number Of Servings:
2 - 4
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Boil or roast potatoes separately and add just before serving.

 

 

 

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