Beef Pot Roast with Vegetables

Beef Pot Roast with Vegetables

3 – 4 lb. chuck roast

1/4 C. self-rising flour

2 t. seasoned salt

1 t. black pepper

3 T. oil

2 medium onions chopped

6 carrots cut in 3 inch pieces

1 stalk celery in 1 inch pieces

6 potatoes peeled and cut up

3 C. water

Mix together flour, salt and pepper. Coat the roast in it. Heat the oil in a dutch oven and add the beef roast to it to brown. Remove roast from pan and set aside. Add the onions to the pan and saute for about 5 minutes. They should be beginning to show some color. Add the roast and celery to the pan.

Add the 3 cups of water and cover tightly. Roast at 350° F. for 1 hour. Open the pot and add the carrots and potatoes. Season with a little salt and pepper. Continue to roast for another hour or until tender.

To make gravy: Remove the roast and vegetables to a platter. Cover with foil to keep warm. Mix together 3 T. water with 3 T. flour and stir to blend. Bring the broth to a boil and add the flour water, stirring so that it does not get lumpy, while it thickens. Season to taste.

Serves 8.


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