Beef Pot Roast
katherine wise
Kevin remembers this delicious dinner at Grandma’s house.
ingredients
- 3 to 4 lb. chuck or rump pot roast
- 1/2 cup flour
- 1/4 cup vegetable oil
- salt and pepper
- 1/2 cup water or 1 can beef broth
- 1 cubed onion
- 1 bay leaf
- 6 large diced carrots
- 2 cubed potatoes
directions
- 1
Roll roast in flour, seasoned with salt and pepper. Heat oil in Dutch oven and brown roast on all sides.
- 2
Add water or beef broth to pan.Add cubed onion and bay leaf. Cover and cook in 350 degree oven for 2 1/2 to 3 hours or until tender, adding more water if needed. Add potatoes and carrots the last hour of cooking. Remove bay leaf; serve with juices from the roasting pan.
Source: katherine wise
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