POT ROAST WITH VEGETABLES

By sharon_rm2010

Old fashioned dish to be sure. As good now as ever.

Ingredients

• 2 tbsp cooking oil
• 2 1/2 lbs boneless beef pot roast
• all-purpose flour
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup water
• 6 medium carrots, scraped and halved
• 2 medium onions, peeled and quartered
• 4 medium potatoes, peeled and halved
• 1 turnip, size of a large orange, cut in 8 pieces
• 3 tbsp all-purpose flour
• 6 tbsp water

Details

Servings 4

Preparation

Step 1

Heat cooking oil in large saucepan or dutch oven. Coat meat with flour. Place in saucepan and brown well on all sides.

Add salt, pepper and first amount of water. Unless pan is very heavy, place small rack under meat. Small jam jar lids with holes punched through work well. Cover and cook slowly for about 2 hours. Add more water if necessary.

Add carrots, onions, potatoes and turnip. Continue to cook until vegetables are tender, about 30 minutes.

Remove vegetables and meat to hot platter. Cover to keep warm. Measure liquid in pan. Add water to make 2 cups. Bring to a boil. Mix second amounts of flour and water in small bowl, until smooth. Stir into boiling liquid to make gravy. Add more water if gravy is too thick. Add salt and pepper as desired.