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Grandma's Pot Roast with Vegetables and




Source of Recipe


grandmas cookbook

3 to 4 lb. Chuck roast
1 t Salt
1 t Freshly ground black pepper
1 t Garlic powder
3 T Canola oil
2 C 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
½ C All-purpose flour

Rub the salt, pepper and garlic powder into the roast. Heat the oil in a large, heavy 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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