This is a very easy way to make a basic pot roast that always comes out tender and delicious. This is a favorite with my guys and they wait for it in the fall and winter.
MAKES: 6-8 servings (at least at our house)
INGREDIENTS:
- 2-3 lbs chuck roast or blade roast
- 3 tablespoons vegetable oil
- salt
- pepper
- garlic salt
- 2 cups water or beef broth, broth recommended
- 2 onions, cut into 8 chunks
- 1-2 lb potato, peeled and quartered
- 1/4 cup flour
- 1 cup water
2 lg carrots (use the freshest you can get)
DIRECTIONS:
- Preheat oven to 350 degrees.
- Add oil to a dutch oven or large covered dish that can go from stove top to oven and heat to medium high heat.
- Season roast with salt, pepper and garlic salt, brown roast on both sides in oil.
- Then add water or beef broth, onions and carrots, bring to a boil then turn off heat and put cover on and place in oven.
- Let roast cook for 2 1/2 hours.
- Check at this point and make sure there still is enough liquid, if not add more water. This type of meat needs to cook for a long time but needs the liquid to make it tender.
- Now add the the potatoes and cook for another hour(remove cover last 20 mins) or until potatoes are tender and cooked through.
- Remove meat and vegetable to a serving plate/bowl and keep warm.
- Add water or beef broth to pan and stir to get all the browned pieces.
- Mix flour with one cup water, add salt and pepper to taste, and shake until very well blended, add this mixture to pan until thickened and to your taste.
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