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Pot Roast Recipe

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This recipe for Pot Roast is from The Sawyer Family Cookbook, 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- 3to 4 pound Beef chuck pot roast
Vegetable oil
Directions:
Directions:
n a Dutch oven, heat approximately 3 Tbsp. Vegetable oil. Sprinkle salt and pepper on all sides of the roast. Brown meat slowly (at least 10 minutes) in hot oil. Add ¾ cup water. Cover and simmer 2 to 2-1/2 hours. Add additional water as needed to prevent sticking. If desired, add cut potatoes and carrots during the last 45 minutes of cooking.

Pot roast gravy:

Remove meat to a platter. Pour meat juices and fat into a large glass measure. Skim of excess fat from pan juices. Measure 1-1/2 cup juices. Return juices to Dutch oven. Stir ½ cup cold water into ¼ cup flour. Stir into pan juices. Add gravy master if desired. Salt and pepper to taste. Cook and stir until thickened and bubbly.

 

 

 

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