Pot Roast
Ingredients
| Quantity | Unit | Description |
| 1 | 2-4 lb. | Beef chuck Pot Roast |
| Flour | ||
| .75 | cups | Red Wine (BEST!), Beef Broth, Water or Tomato Juice |
| .5 | tsps | Worchester Sauce |
| .5 | tsps | Basil or thyme |
| 4-8 | Potatoes | Cut into chunks (peeled and quartered) |
| 3-4 | Carrots | Cut into 2 inch chunks |
| 1-2 | Onions | Yellow onions, halved or quartered |
| Pot Roast Gravy | ||
| Oven, 325 degrees |
Procedure for Dutch Oven
Trim excess fat from beef. Coat all sides with flour. In a Dutch oven brown all sides in about 2 tablespoons of oil. Sprinkle with salt and pepper. Mix liquid noted above, Worchester sauce, basil and/or thyme and add to Dutch oven. Cover and bake in 325 degree oven for 45 minutes to an hour. Add vegetables and continue baking for another hour until tender (Internal temperature around 160 degrees).
Procedure for Crock Pot
Trim excess fat from beef. If needed trim meat to be sure fits crock pot. Coat all sides with flour. In a Dutch oven or skillet brown all sides in about 2 tablespoons of oil. Thinly slice vegetables and add to bottom of crock pot. Place meat above. Generously salt and pepper. Mix liquid noted above, Worchester sauce, basil and/or thyme and add to Dutch oven. Cover and cook on low setting for 8 to 10 hours.
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This page last updated:
August 13, 2001
Steve Sloan, San Jose, CA, USA