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Oregon Pot Roast Recipe

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This recipe for Oregon Pot Roast is from Ron's 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:  
1/4 C flour
3 t salt
1/2 t ground pepper
4 lb. blade roast, arm, or bottom round (pot roast)
3 T lard, bacon drippings or shortening
1 onion sliced
1 t dill seeds
1 C shredded carrot
1/4 C water
1 C dry red wine
2 bay leaves
Directions:
Directions:
Coat meat in flour, salt, pepper and brown on all sides in drippings. Add onion, wine, bay leaves and dill. Bring to boil, reduce to simmer and cook of approx 2 hours. Add carrot and cook one more hour.. Remove meat. Remove bay leaves.

Thicken sauce with corn starch slurry and correct seasoning to taste with salt and pepper. I like to have the the little chunks of carrots in the gravy but if you do not, you can strain out.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
4 hours (well worth the time spent!)

 

 

 

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