Grandma Barbs Beef Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/5 lb English Cut Beef Roast (comes from Chuck or Shoulder area)
olive oil to brown meat in
2 onions sliced
6 to 8 carrots sliced
6 to 8 potatoes quartered
3 C water (approximately)
Salt and pepper to taste
Corn Starch or Flour to thicken.
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Directions: |
Directions:1. Heat pan to medium high and add olive oil
2. Add meat and Brown Roast in skillet* until very dark almost looking burned (to make brown gravy)
3. Add about ¼ onions and ½ C water and let cook down so onions are caramelized
4. Salt quite heavily and pepper
5. Add remaining water and remaining onions turn heat to medium low or low let simmer for 3 - 4 hours based on size of roast. Check while cooking and add more water as needed (this will be your gravy)
6. Add carrots and potatoes about 1 hour before end of cooking time. (add water if needed)
6. Remove meat and vegetable to platter add more water if needed for gravy.
7. Make gravy using Corn Starch or Flour mixed with a small amount of water, add to liquid in pan to thicken.
*this works very well made in an electric skillet, a Dutch oven or large pot on the stove is alternate choice.
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Personal
Notes: |
Personal
Notes: As a new bride I knew next to nothing about cooking. This recipe I learned to make from Joe's brother-in-law Tommy. I make it in an electric frying pan that I received as a wedding present. The secret is to brown the meat very well and caramelize the onions both for flavor and color. A great winter meal.
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