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Pot Roast with Vegetables Recipe

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This recipe for Pot Roast with Vegetables is from Our Family Recipes, 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:  
3 to 3 1/2 lb pot roast ( round,chuck or rump)
1/4 tsp pepper
1 - 28 oz can tomatoes
6 medium carrots,quartered
1/4 cup flour
1 tsp salt
3 tbsp oil
2 onions,quartered
5 or 6 potatoes,quarted
Directions:
Directions:
Rub roast with a mixture of flour,,salt and pepper.Heat oil in a heavy pan or Dutch oven.Brown roast on all sides in hot oil.Lower heat and slip a rack underneath the meat.Add tomatoes and onions.Cover tightly and simmer until tender,adding water during cooking if necessary. Allow 30 to 35 minutes per pound for bone in roasts or 40 to 45 minutes per pound for rolled roast. Add 1 1/2 tsp salt,carrots and potatoes.Cover and cook 30 minutes longer.Remove meat to hot serving platter and arrange vegetables around it.Season gravy, thicken with flour and water mixture. Serve gravy with roast and vegetables.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
A dog who attends a flea circus most likely will steal the whole show - Heather

 

 

 

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