Hungarian Pot Roast with Potatoes

By learen

Ingredients

• 1 teaspoon flour
• 3 pounds chuck roast
• 1/4 cup bacon drippings
• 2 each onions, finely chopped
• 3 cloves garlic, finely chopped
• 1 each tomato, sliced
• 1 each green pepper, sliced
• 1 each bay leaf
• 2 tablespoons minced fresh parsley
• 2 1/2 cups water
• 4 each potaotes

Details

Servings 6

Preparation

Step 1

ON a shallow plate combine salt, ground pepper, and flour. Dredge chuck roast in mixture. In a Dutch oven over medium high heat, melt bacon drippings. Sear roast on all sides in drippings. To Dutch oven add onions, garlic, tomato, the 1 green pepper, bay leaf, parsley and 1 cup of the water. Cover and simmer until meat is tender 2-3 hours; turn meat occasionally so that is cooks evenly, and add a little water if it begins to dry out. Preheat oven to 150 degrees. ; Remove meat to a heated platter, cover, and place in oven to keep warm. Strain meat juices and return to Dutch oven. Add potatoes and the remaining 1 1/2 cups water; simmer over medium low heat until potatoes are tender, about 20 minutes.