Pot Roast and Gravy
List of Ingredients
2 tablespoons oil
3-4 pounds beef roast
1/2 teaspoon pepper
4 medium onions, quartered
4 stalks celery, cut into pieces
1 bay leaf
2 beef bouillon cubes or 2 teaspoons instant bouillon
1 1/2 cups hot water
6 medium potatoes, halved
6 medium carrots, cut into pieces
3 tablespoons flour
1/4 cup cold water
salt to tasteRecipe
Heat oven to 325 degrees. In 5 quart Dutch oven or roasting pan heat oil over medium-high heat; brown meat about 5 mintues on each side. Drain excess fat, if desired. Sprinkle pepper on all sides of meat. Add 1 onion, 1 stalk of celery and bay leaf to meat. Dissolve bouillon in hot water; pour 3/4 cup around meat, reserving 3/4 cup. Bring to a boil, cover. Bake for 60 minutes.
Add remaining vegetables; cover and bake an additional 60-75 minutes or till meat and vegetables are fork tender.
To prepare gravy, place meat and vegetables on warm platter; cover loosely to keep warm. Measure drippings from pan. Skim off fat, if desired, return to Dutch oven. In small jar with lid, add flour to cold water; shake well. Gradually stir into drippings. Cook over medium heat, stirring constantly, till mixture thickens and boils. Salt to taste. Serve with meat and vegetables. Serves 6.
|
|
member logon
