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Beef Pot Roast Recipe

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This recipe for Beef Pot Roast is from The Neuman-Ladd Family 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 3 to 4-pound beef chuck roast
flour
3/4 C beef broth
1/2 tsp dried basil
1/2 tsp Worcestershire sauce
2 medium potatoes, peeled and quartered
4 carrots, cut into 1 1/2 inch pieces
1 onion, quartered
Pot Roast Gravy
Directions:
Directions:
Preheat oven to 325º
Trim excessive fat from meat, reserve trimmings. Coat all sides of meat with flour. In a Dutch oven, heat trimmings till about 2 tablespoons hot fat accumulate. Discard trimmings (if necessary, add cooking oil to equal 2 tablespoons). Brown meat slowly (about 10 minutes) on all sides in hot fat. Sprinkle with salt and pepper. Add beef broth, basil, and Worcestershire. Cover and bake for 1 to 1 1/2 hours. Add vegetables; continue baking, covered, about 45 minutes or until tender. Prepare Pot Roast Gravy.

Pot Roast Gravy:
Remove meat and vegetables to a platter; keep warm. Stir 1/2 cup cold water into 1/4 cup all-purpose flour. Bring pan juices to a boil; slowly stir in flour/water mixture. Cook, stirring constantly until thickened and bubbly. Cook and stir 1 to 2 minutes more. Note, may add several drops of Kitchen Bouquet.

 

 

 

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