This recipe for All American Pot Roast is a classic comfort food dish that is perfect for a chilly winter day. The pot roast is cooked slowly in the oven with a variety of vegetables, resulting in a tender and flavorful dish.
CUT ONION, CARROT AND CELERY IN 2 CHUNKS.
HEAT OIL IN A LARGE POT OVERMEDIUM HEAT.
BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES.
REMOVE MEAT FROMPOT.
ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES.
RETURNMEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp.
SALT, 1/2 tsp.
PEPPER, THETHYME AND BAY LEAF.
BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER,COVERED, FOR ABOUT 2 1/2 HOURS.
TURN MEAT OCASSIONALLY.
REMOVE MEAT TO APLATTER.
COVER LOOSELY WITH FOIL TO KEEP WARM.
DISCARD ALL THE VEGETABLESAND THE BAY LEAF.
SKIM FAT FROM PAN JUICES.
GRADUALLY ADD 1/2 CUP WATER TOINTO THE FLOUR.
ADD THE FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTILTHE GRAVY COMES TO A BOIL AND THICKENS.
EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO.
/ 50 g FAT / 678 mg SOD .
Ingredients
Directions
CUT ONION, CARROT AND CELERY IN 2 CHUNKS.
HEAT OIL IN A LARGE POT OVERMEDIUM HEAT.
BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES.
REMOVE MEAT FROMPOT.
ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES.
RETURNMEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp.
SALT, 1/2 tsp.
PEPPER, THETHYME AND BAY LEAF.
BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER,COVERED, FOR ABOUT 2 1/2 HOURS.
TURN MEAT OCASSIONALLY.
REMOVE MEAT TO APLATTER.
COVER LOOSELY WITH FOIL TO KEEP WARM.
DISCARD ALL THE VEGETABLESAND THE BAY LEAF.
SKIM FAT FROM PAN JUICES.
GRADUALLY ADD 1/2 CUP WATER TOINTO THE FLOUR.
ADD THE FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTILTHE GRAVY COMES TO A BOIL AND THICKENS.
EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO.
/ 50 g FAT / 678 mg SOD .
