Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Three to four pound beef arm or shoulder roast
4 tbsp. vegetable oil
Salt and pepper
2 sliced or chopped onions
8 sticks of sliced celery
1 pound baby carrots
4-6 peeled and chunked potatoes
4 small yellow squash
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Directions: |
Directions:Heat oil in a large Dutch oven or skillet. Salt and pepper all sides of the roast and brown in the oil on all sides to sear the meat. Add 2 cups of water and onion and celery and cook for 1 1/2 hours. Add the carrots and potatoes (and squash) and cook until vegetables are tender (about 1 1/2 hours) on medium low heat. Salt and pepper to taste. You may have to add water at this point so it does not cook dry. The roast should cook 45 minutes per pound so adjust adding the vegetables accordingly. You can place browned meat and all vegetables in a crockpot and cook for 8 hours.
When done, remove meat and vegetables and place on serving dishes. Use the drippings to make a brown gravy. Combine 3 tbsp. flour with about 1 1/2 cups water and shake to mix well. Bring the liquid in the pan to a boil and slowly add the flour mixture stirring constantly. Bring back to a boil and simmer and stir for about 5 minutes until the gravy has the desired consistency. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:4-8 hours |
Personal
Notes: |
Personal
Notes: This was a staple at the Elsaifi household when Carrie was a little girl. It was also a good meal for company. I sometimes left out the potatoes and made mashed potatoes instead of adding them to the meat. Leftovers make great stew or vegetable beef soup.
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