Donna's Pot Roast

The real trick to this recipe is the water and the browning of the roast. This is my favorite meal. The longer the meat cooks the more tender it gets.

Donna's Pot Roast
Donna's Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salt and pepper

  • Flour

  • Chuck Roast

  • 2

    Tbs. Water

  • 1

    onion

  • small bag of baby carrots

  • 5-10

    Idaho Potatoes

Directions

Salt and pepper the Roast on all sides. Dip into flour. ( be sure to coat all sides) Mix flour and salt and pepper. Salt and pepper Roast. In large deep pot, heat Crisco or oil (just enough to cover the pan + a TINY more Brown the outside edges of roast by holding the meat with 2 long forks in the fat until lightly brown. Continue around all the sides. Then brown the big side and turn over and turn down heat. Add 2 Tbs water over the roast and cover pot. Cut onion, Carrots, Potatoes. ( I use as many potatoes as will fit into the pan. I may only use half the carrots) Larry really likes the potatoes more than the roast. Add the vegetables to pot. Cover and let cook for several hours on low heat. (3-4 hours) Time depends on the size of cut vegetables and size of roast.

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