Child, That's Good Cheap Pot Roast!
Source of Recipe
Patti La Bell Cuisine
List of Ingredients
2 tablespoons all-purpose flour
4 lb beef roast, like chuck or
-bottom round, (rump)*
1/4 cup vegetable oil
seasoned salt and freshly ground pepper
2 medium onions -- chopped
1 medium green bell pepper -- chopped
1 package beef and onion soup mix -- 1.1 oz.
2 cups water
1 bay leaf Recipe
Preheat the oven to 325. Spread the flour on a plate and roll the roast in the flour to coat on all sides.
In a Dutch oven, heat the oil over med.high heat. Add the roast and cook, turning occasionally, till browned on all sides, about 10 minutes. Season with S & P to taste. Transfer to a plate and set aside.
Add onions and green pepper to the Dutch oven and cook till softened, about 5 minutes. Return the roast to the Dutch oven. Sprinkle the top with half of the soup mix, turn and sprinkle with the remaining soup mix. Pour the water over the roast, and add the bay leaf. Bring to a simmer.
Cover tightly and bake, turning occasionally till the roast is very tender, about 2 1/2 hours. Transfer the roast to a carving board and let stand 5 minutes.
Skim off the fat from the surface of the gravy. Discard the bay leaf. Carve the roast and return to the pot. Serve from the pot with the gravy.
NOTE: Made this 9/9/00. I used a 2 3/4 lb. chuck roast and 1 large onion. I kept all the other ingredients the same as above. I also added 5 medium, unpeeled red potatoes. I left this in the oven (turning twice) for 2 1/2 hours. Complete "down-home" comfort food at its best! f.j.
NOTES : *Tip: Chuck and bottom round (rump) make the best pot roast. Top round can turn out on a little on the dry side.
Serves 4.
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