Country Pot Roast
casey
ingredients
- Begin 5 hours ahead
- 2 garlic cloves
- 1-5lbs beef chuck rip pot roast boneless or bottom rump round roast
- 1/4c all purpose flour
- 1/4c salad oil
- 1c tomato juice
- 2 med. carrots sliced
- 2 med. onions, cut up
- 1c thinly sliced celery
- 1Tbls salt
- 1t oregano leaves
- 1/4 teaspoon pepper celery leaves or parsley sprigs for garnish
directions
- 1
1. Crush garlic; rub onto roast. On waxed paper, coat meat with flour.
- 2
2. Over high heat, in hot salad oil, cook pot roast until it is evenly browned on all sides.
- 3
3. Add tomato juice and remaining ingredients except celery leaves; heat to boiling. reduce the heat to low.
- 4
4. Cover pan and simmer for 4 hours or until the meat is tender, turning it occasionally. Transfer meat to warm platter.
- 5
5. Fill blender 3/4 full with liquid and vegetables; cover; blend at high speed; pour into large bowl, repeat until all blended.
- 6
6. Return mix to pan; heat to boiling. Garnish meat with celery leaves and serve with the hot gravy.
Source: **
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