Grandma's Pot Roast Vegetables n Gravy
Source of Recipe
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List of Ingredients
3 to 4 pounds Chuck roast
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 teaspoon Garlic powder
3 Tablespoon Canola oil
2 Cups Water
1 Large onion (or 2 medium onions) cut into wedges
5 Medium carrots, peeled and cut into 2-inch pieces
3 or 4 Large potatoes, peeled and quartered
1/2 cup All-purpose flour
Recipe
Rub the salt, pepper and garlic powder into the roast. Heat the oil in
a
large, heavy pot with cover or Dutch Oven, and brown the roast over
medium-high heat on both sides. Then pour the water around it, reduce
the
heat to low. Cover tightly and simmer for 2 hours.
Place the onions, carrots and potatoes around the cooked roast,
sprinkle
lightly with salt, cover the Dutch oven, and simmer for 30 minutes.
Remove from heat; transfer the roast and vegetables to a platter and
keep
warm.
Measure the liquid remaining in the pan; add water to make 3 cups of
liquid. Pour about one-third of the liquid into the Dutch oven. Over
medium heat, sprinkle in the flour, and stir rapidly with a whisk or wooden
spoon, adding the rest of the liquid gradually, and smoothing out any
lumps. Cook until gravy thickens, stirring constantly. Season to taste
with salt and pepper.
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