Mom's Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 to 4 lb Beef Roast (Chuck, Shoulder, Blade, Bottom Round or Rolled Rump)
¾ cup Flour, divided
3 tbsp Vegetable Oil
2 tsp Salt
1 tsp Pepper
8 small Potatoes cut in half
6 medium Carrots cut in fourths
8 small Onions, skin removed
Water (amounts as directed)
1/4 cup Flour
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Directions: |
Directions:Heat oven to 350º. Coat beef in ½ cup flour and cook in oil in skillet until brown. Place in a baking pan and cover with salt and pepper. Add water and cover with foil. Bake in oven for 2 to 2½ hours, test for tenderness. Add additional water if needed while cooking. Add the vegetables in the last one hour of cooking. Remove roast and vegetables and skim excess fat from pan. Place pan on burner over medium heat. Add enough water to broth to measure 2 cups. In a tightly covered container shake ½ cup water and ¼ cup flour to make a slurry. Gradually stir into broth. Bring to a boil and stir constantly for 1 minute. Serve gravy over beef and vegetables. |
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Personal
Notes: |
Personal
Notes: Mom’s pot roast was one of my favorites and very simple to make. Don’t forget to make hot roast beef sandwiches from the leftovers. It is a must that the sandwich be cut in half on the diagonal, spread apart with mashed potatoes between the halves and hot gravy over all. If there are enough leftovers, roast beef hash is called for. (See index for recipe.)
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