Wednesday, November 19, 2008
A very good (all in one pot) meal! You can put it in the oven and forget about it. Tender and delicious! It can be frozen or thawed, makes no difference. I have good luck both ways. Just depends if I'm in a hurry.
All Day Pot Roast
3 lb. boneless chuck roast (any size depending on amount you need)
1 lb carrots (peeled and cut up) (amount can vary)
2 lb potatoes (peeled and quartered) (amount can vary)
salt and pepper and onion powder
Place roast in big roasting pan (one that has a lid).
Salt, pepper and sprinkle with onion powder. Run water into the pan and fill till it just comes over the top of the roast. Put the lid on. Place in oven and bake at 350 degrees for 8 to 9 hours.
About 1 and 1/2 hours before finishing, add the peeled potatoes and carrots. Salt and pepper them. Return to oven, and finish baking with the lid on.
When finished, turn oven off and dish potatoes and carrots into a serving dish and cover, place in the oven. Place the roast onto a platter and cover with foil and also place in warm oven. Put the roasting pan on a burner on the stove and add 2 cups water to the left over broth and bring to a boil. Mix in a small bowl 1/4 cup flour and 1/2 cup milk, whisk until smooth, add to broth. Bring this to a boil and then turn down and simmer until thick. This will serve as a gravy for over the potatoes and carrots. You can ladle this into a gravy boat.
Take everything out of the oven and serve.