Farmhouse Pot Roast

Farmhouse Pot Roast

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • One

    1-½ to 2-pound beef chuck pot roast

  • 1

    teaspoon lemon-pepper seasoning or ½ teaspoon cracked black pepper

  • 1

    tablespoon cooking oil

  • ½

    cup water

  • ¼

    cup tomato juice

  • ¼

    cup dry white wine, beef broth, or water

  • 1

    teaspoon instant beef bouillon granules

  • ½

    teaspoon dried thyme, crushed

  • 4

    medium carrots cut into 1-½-inch pieces

  • 2

    medium potatoes, peeled and quartered

  • 1

    medium onion, cut into wedges

  • cup cold water

  • 3

    tablespoons all-purpose flour

Directions

Trim separable fat from roast. Rub 1 side with lemon-pepper seasoning. In a Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the 1/2 cup water; tomato juice; wine, beef broth, or water; bouillon granules; and thyme. Pour around roast in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 1 hour. (Or, bake, covered, in a 325 degree F oven 1 hour.) Add carrots, potatoes, and onion to meat. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary. Use a slotted spoon to remove meat and vegetables; keep warm. For gravy, pour pan juices into a large measuring cup. Skim off fat; discard. If necessary, add water to pan juices to equal 1-1/4 cups. Return liquid to Dutch oven. Combine cold water and flour. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with meat and vegetables.


Nutrition

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