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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

MomMom's Pot Roast Recipe

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This recipe for MomMom's Pot Roast is from Our 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:  
3 lb chuck roast
4 medium onions, peeled and halved
12 oz baby carrots, washed
6 medium potatoes, peeled and halved
4 T flour
2 tsp salt
1 tsp black pepper
3 T vegetable oil
Directions:
Directions:
Place the vegetable oil in a large Dutch oven and heat over medium high heat. Rinse the roast with water, pat dry. Lightly flour one side of the roast (about 1 T of flour). Sprinkle with 1 t salt and ½ teaspoon black pepper. Turn the roast over and flour, salt and pepper it the same way. Place in the Dutch oven. Cook until bottom is golden brown, about 5 minutes. Turn the meat over and brown the other side.

Add 1 cup of water to the Dutch oven. Cover. Reduce heat to low. Cook for about 2 hours, turning roast over about halfway through the cooking time.

Add the potatoes, onions, and carrots, continue cooking for 1 hour or until vegetables are fork tender.
To make the gravy: Remove the meat and vegetables from the Dutch oven, return the Dutch oven to the stove, set burner to medium heat. In a cup mix 3 T flour with about ¼ cup of water. Stir to remove lumps. Have a separate cup of water ready. When the drippings in the Dutch oven start bubbling, add the flour mixture, stirring constantly. This should start to thicken. Start adding water, to thin to gravy consistency. Add salt ad pepper to taste.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3½ hours
Personal Notes:
Personal Notes:
Serving Ideas: For the gravy, when you have stopped stirring, if a thin layer of grease forms on the top you have not added enough flour and water. So repeat the directions for the gravy. Or skim the grease off the top.

 

 

 

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