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Pot Roast Recipe

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This recipe for Pot Roast, by , is from The Falter 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!

Contributor:  
Contributor:  
Cindy Falter

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound of bacon
3 to 5 pound Top Round Roast cut in large chunks (6 to 8 large chunks)
2 cups all purpose Flour
1 quart beef stock
6 onions peeled and quartered

Optional Ingredients

8 potatoes peeled and cut in large cubes
6 to 12 carrots peeled and cut into large pieces
1/2 cup red wine

Directions:
Directions:
Preheat oven to 300

Cook the bacon in a dutch oven or skillet.and remove when done, leaving the drippings.

Mix the flour with with salt, pepper and Thyme to taste. Rinse the roast and dredge the roast through the flour mixture. Brown the roast in the hot bacon fat. Cover the pieces with the stock. Season with salt, pepper and thyme to taste.

Cover the roast and bake 3 hours. Add the peeled vegetables adding additional broth if necessary. Cook uncovered for another 1 hour.

Remove the roast pieces from the dutch oven and allow to rest for 5 minutes.

The roast can be served with the au ju from the dutch oven or the au ju can be used to make a beef gravy.

For gravy - Melt 3 tbsp of butter and stir in 3 tbsp of flour coating the flour completely with the melted butter. Increase the heat to high and whisk in the au ju to make a smooth gravy,

 

 

 

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