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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Winter Pot Roast Recipe

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This recipe for Winter Pot Roast is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", 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 3-3-1/2 pound beef bottom round or rump roast
2 tablespoons cooking oil
2-1/4 beef broth
1 tablespoon finely shredded lemon peel
2 teaspoons dried oregano, crushed
2 cloves garlic minced
5 medium carrots or parsnips cut into 1-1/2 inch peices
1 large onion, cut into wedges
1/3 cup all purpose flour
Directions:
Directions:
Trim fat from meat. In a 4-6 quart pot brown roast in hot oil. Combine broth, lemon peel, oregano, garlic and 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over roast. Bring to boiling. Reduce heat. Simmer covered for 1-3/4 hours.
Add carrots and onions. Simmer covered until meat and vegetables are tender. Transfer meat and vegetables to a platter. Keep warm.
If necessary add enough water to equal 2-3/4 cups. Combine flour and 1/2 cup cold water. Stir into juices. Cook until bubbly.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
3-4 houea
Personal Notes:
Personal Notes:
Serve with egg noodles or mashed potatoes

 

 

 

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