Ingredients: |
Ingredients: 3 lb. chuck beef roast
2 lb. carrots (peeled and sliced), can use packaged
baby carrots.
6 medium potatoes quartered
3 tbsp. oil
1/4 cup flour
seasoned salt, pepper,3-4 dashes worchestershire
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Directions: |
Directions:1. Rinse roast in cold water. Season all sides of roast with seasoned salt & pepper. Pour flour on piece of foil; drench each side of roast with flour. 2. In extra large skillet, or a dutch oven, heat oil on medium high until hot. Brown each side of roast in hot oil. While browning, peel, slice and season vegetables.
3. When browning is complete, add 1 medium glass of water and cover with lid. Allow water to heat and boil up over roast about 5-10 minutes.
Add vegetables and water to cover them and the roast; cook until water boils for about 5 minutes, browning vegetables. Turn heat to low. Season liquid with seasoned salt, pepper, and worchestershire. Cover and simmer on low 3-4 hours. Check periodically to insure enough liquid is in pan. If liquid needs to be added to have enough gravy, season the additional. Roast and vegetables should be tender and tear apart easy when done. |
Personal
Notes: |
Personal
Notes: To reduce fat, do not use flour or oil. Brown meat directly in pan; it will produce some fat. You can allow fat to come to top of gravy and spoon or syringe it off. If serving gravy separate, 2-3 dashes of hot sauce makes it tasty, and it can be thickened slightly with cornstarch.
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This recipe for Nonnie's Pot Roast is from