New England Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c flour
1 T. plus 2 t. salt
1 T. pepper
4 lb. beef chuck Pot Roast
2 T. shortening
1 jar Spicy Mustard or Horseradish, if desired
1 cup water
6 medium potatoes
6 medium carrots, sliced in 3 inch pieces
4 onions, quartered
1/2 t salt
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Directions: |
Directions:Mix flour plus 1 T. plus 2 t. salt and the pepper. Rub mixture into meat.
Melt shortening in large skillet or Dutch Oven; brown meat over medium heat, about 10 minutes.
Reduce heat - spread mustard (or horseradish) on both sides of meat. Add water; cover tightly and simmer on top of stove or in 325 degree oven for 4 hours or until meat is very tender. 1 hour before end of cooking - add vegetables and 1/2 t. salt. Place meat and vegetables on platter to keep warm while making gravy.
Gravy - Pour drippings into bowl, leaving brown particles in pan. Reserve 1/4 c. fat/juices. Stir in 1/4 c. flour into particles left in pan and cook over low heat, stirring until mixture is smooth and 'bubbly. Remove from heat.
Take reserved 1/4 fat/juices and add water to measure 2 cups. Stir into flour mixture and heat to boiling, stirring constantly. Bring mixture to boil and stir 1 minute adding salt and pepper to taste. Put meat and vegetables back into gravy and serve or serve gravy on the side. |
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Personal
Notes: |
Personal
Notes: I prefer to use spicy mustard instead of horseradish. If you use horseradish, the taste is mild.
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