Pot Roast
By sjstewie
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Ingredients
- 1 4lb. Standing Rump Roast
- 3 Tbs Vegetable Oil
- 2 1/2 Tsp. Salt
- 1/4 Tsp. Pepper
- 4 Potatoes (medium, white & quartered)
- 4 Carrots (peeled & 3" long)
- 1 Onion (small & quartered)
Details
Servings 6
Preparation
Step 1
Flour roast on both sides and place in Dutch oven. Over medium-high heat, in oil, brown both sides of roast. Turn off heat and add enough water to cover 3/4 of roast. Bake in 350*F oven for 3 hours or until meat is tender. Add potatoes, carrots and onion, replace lid and cook until vegetables are tender.
Place meat on platter and with slotted spoon remove vegetables.
Blend 1/2 cup of cold water and flour until smooth; gradually stir into hot liquid from pot roast over medium heat until thickened.
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