Hi everyone, I hope everyone has had a good weekend. Its a very cold and snowy day here in Detroit. A very good day to stay in and in my case, pig out on this pot roast. When I was a little girl, I used to sneak into the kitchen and pinch off the meat it would taste so good and melt in your mouth like butter. If my mom only knew, I think she always thought it was my dad. When I got all grown up, and had a family of my own I had one daughter who did the same thing. She would eat roast til her stomach hurt. Never had sense enough to stop. I guess the apple don’t fall too far from the tree.
So here is my version and I hope you enjoy it. These are the ingredients you will need. Use whatever type of roast you like such as beef roast, chuck or rump roast about 4 lbs.
1 cup flour
Salt and Pepper to taste
1/4 cup oil
2 Large Onions quarted
2 cups of water
1 can beef broth
3 Large carrots
8 Medium potatoes peeled and quarted
Salt and pepper to taste and you might want to add some garlic powder. Dredge the meat into the flour and make sure the whole thing is covered. Set the remaining flour to the side. In a large dutch oven, add 2 tablespoons of oil on medium-high heat. Add the roast and brown on all sides. When done, remove and set aside. Add remaining flour, beef broth, and water stirring constantly until smooth. Season with your favorite seasonings. Pour gravy mixture over roast cover and cook for about 2 hours. Make sure you turn the roast once or twice through this process.
After the roast cooke’s for two hours, add the potatoes, carrots and onions on top and cook for another 40 minutes or until meat is tender. I like cooking it this way because, I don’t have to dirty up too many dishes. So, there you have it I hope you enjoy it and always remember, KEEP IT SIMPLE
Cooking Lady
