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Pot Roast Recipe

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This recipe for Pot Roast, by , is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Castillejos

Category:
Category:

Ingredients:  
Ingredients:  
4-6 lb. chuck roast
1/4-1/2 cup flour
1/4 cup cooking oil
Salt and pepper
3 medium sized onions, cut in sixths
1 large green bell pepper
3 celery ribs, sliced diagonally into pieces
6-8 carrots or 1 lb. depending on size, pared and cut into chunks
4 large sized potatoes or 1 pound small potatoes, pared

Directions:
Directions:
Cut up roast into 2 inch size pieces. Salt and pepper meat and sprinkle with flour. In a Dutch oven brown meat slowly on all sides in hot oil. Add sliced onion, carrots, celery and potatoes. Add water to cover meat and vegetables.(may need to add additional water while cooking). Cover and roast in roast in a 350 oven for 1 1/2 -2 hours. After 1 1/2 hours check the meat to see if it is tender. (Option: You can brown meat and then put everything into a crockpot and cook until meat is tender).

When meat is tender, it is done, mix 1/2 cup water with 4 T. corn starch. Add to the pot and stir until the juice thickens. (If it doesn't thicken add more water/corn starch mixture.)

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Pour gravy over sliced bread.

 

 

 

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