Easy Autumn Pot-Roast

By JJCR

Ingredients

• 3 1/2 to 4 1/2 lb. beef blade pot roast
• 2 Tbsp. flour
• 3 tbsp. cooking fat
• 1 envelope lipton onion soup mix
• 1/2 cup apple cider
• 1/2 tsp. celery seed
• 6 carrots, cut in half lengthwise
• 2 tbsp. snipped parsley
• Flour Water

Preparation

Step 1

Dredge beef in flour and brown in cooking fat in large frying pan or dutch oven. Pour off drippings. Combine onion soup mix, cider and celery seed, stirring to dissolve, and add to meat. Cover tightly and cook slowly 2 hours. Add carrots and cook slowly, covered, 50 min. longer or until meat and vegetables are tender. Remove pot roast and vegetables to hot platter. Thicken cooking liquid with blend of flour and water, if desired. Sprinkle vegetables with parsley and add remaining parsley to the gravy.