Pot Roast

Pot Roast
Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: