Country Pot Roast
8 Servings
1/3 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
1 beef chuck pot roast (3 to 4 pounds)
3 tablespoons CRISCO Shortening
2 cups water
1 bay leaf, crushed
8 small onions
8 small potatoes (about 1 pound)
8 small carrots
2 medium turnips, quartered
1 clove garlic, minced
1/4 cup chopped green pepper
1/2 cup cold water
1/4 cup all-purpose flour
Combine 1/3 cup flour, salt, and pepper; coat meat evenly.
Melt Crisco in a Dutch oven over medium heat.
Brown meat well on all sides. Add 2 cups water and bay leaf.
Cover and simmer for 2 hours; do not boil. If needed, add water during cooking.
Peel onions and pare potatoes, carrots, and turnips.
When meat has simmered for 2 hours, add vegetables to Dutch oven.
Cover and simmer for 1 hour or until meat and vegetables are tender.
Remove meat and vegetables and arrange on a heated platter; keep warm.
Strain liquid and add water, if necessary, to make 1-1/2 cups liquid.
Return to Dutch oven.
Blend 1/2 cup cold water and 1/4 cup flour until smooth.
Slowly stir into pot roast liquid.
Cook and stir until gravy thickens and comes to boiling.
Cook and stir for 1 minute. Serve with meat. |
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