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Homestyle Pot Roast (California Style!!) with vegetables and gravy Recipe

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This recipe for Homestyle Pot Roast (California Style!!) with vegetables and gravy, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa King
Added: Sunday, June 29, 2008


1 thick cut chuck roast
Salt and pepper
2-3 Tbsp. oil


1/4 c. Worcestershire sauce
1/4 c. A1 sauce
1/4 c. red wine
1/4 c. Italian dressing
1/2 - 1 c. water
2 beef boullion cubes

2 c. water
2 Tbsp. flour
salt and pepper
1/2 cup meat drippings

Mix together the marinade ingredients. Set aside.
Salt and pepper the meat.
Heat hot dutch oven or electric fry pan on medium-high heat with 2 Tbsp. of oil.
Sear meat on about 4-5 minutes on each side until nice and brown.
Turn heat down and pour 1/3 marinade over the meat, lifting slightly so marinade gets under.
Cook for about 1/2 hour making sure meat doesn't dry out.
Turn over, put in another 1/3 of marinade and cook another 1/2 hour.
Add slice up onions, carrots and potatoes and rest of marinade and cook another 1/2 hour until vegetables are soft when poked with fork.

Remove meat and vegetables from pan onto platter and cover to keep warm.

Remove all but about 1/2 cup of meat drippings, scrap pan to loosen scraps.
Mix hot water with flour with a whisk until smooth.
Add a little salt and pepper.
Heat same pan back up until remaining drippings are boiling.
Slowly pour flour mixture into pan stirring constantly.
Gravy will thicken quickly.
Pour into gravy dish and serve all immediately.




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