OLD FASHIONED ROAST

By colfaxkathy

Ingredients

• 1 Tbs oil
• 4 to 4 1/2 pounds round tip roast
• 1 Tbs flour
• 3/4 C water or broth
• 4 to 5 medium red potatoes, cut into bite size chunks
• 3 carrots, cut in to 1 inch pieces
• 1 large onion, sliced
• 1 celery stalk with leaves, sliced
• 1/2 tsp rosemary
• 1/2 tsp thyme
• Salt & Pepper, to taste

Preparation

Step 1

Round tip roast is more tender than the tougher cuts commonly used for pot roast, and found that the tip roast comes out much more tender with this moist cooking method than the dry roasting alone. Other cuts that excel for pot roast include Chuck Roast, Rump Roast, Arm Roast, Top Blade Pot Roast, and Seven Bone Roast.

In a large Dutch oven or pot, heat oil over medium heat and brown the roast on all sides, sprinkling with flour as you brown. Remove from heat.

Add water or broth to roast abd cook , covered, in q 350 degree oven for 1 1/2 to 2 hours. (Cook tougher cuts 2 to 3 hours.) Add Potatoes, Carrots, Onion, Celery, Rosemary, Thyme, Salt & Pepper and cook another 1 to 1 1/2 hours or until roast easily pulls apart with fork and vegetables are tender.

Transfer roast to platter and slice. Place vegetables around roast and serve with pan sauce.