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Sunday Roast Recipe

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This recipe for Sunday Roast is from Aunt Bev's Recipes, 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 chuck roast
3 russet potatoes
3 large carrots
1 large yellow onion
1 c. flour
2 cups beef broth
1/4 c. vegetable oil
salt, pepper, garlic powder (to taste)
Directions:
Directions:
1. Generously dust roast with salt and pepper, then coat with flour.
2. Preheat oil in electric skillet (350 degrees) and add roast.
3. Brown roast on each side.
4. Lower temp to 250 degrees and add beef broth. Cover skillet with lid and cook for 2 hours, turning after 1 hour.
5. Scrub potatoes and cut each potato into fourths, lengthwise (leave skin on).
6. Cut onion into fourths and slice carrots into 1-2" pieces.
7. Add potatoes, onion and carrots around edges of roast.
8. Add water if needed, keeping liquid level to barely cover vegetables.
9. Season all vegetables with salt, pepper and garlic powder.
10. Cover and cook for an additional hour or until potatoes and carrots are tender.
11. Remove roast and vegetables to platter and keep warm.
12. Remove 1/2 c. remaining liquid from skillet.
13. Add 2 T flour to 1/2 liquid and whisk until smooth.
14. Add flour-liquid mixture back to remaining liquid. Increase skillet temp to 350, whisking constantly until desired consistency.
15. Pour gravy into gravy boat.
16. Serve roast, vegetables and gravy. Bon appetite!
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
My mom would put this roast on to cook on Sunday mornings. She would add the vegetables just before leaving to church and we would eat when we came home. Chuck roast is a cheaper cut of meat but when cooked low and slow, is melt-in-your-mouth delicious!

 

 

 

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