Pot Roast
- Total Time
- 3 hours 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ½tablespoon salt
- ½tablespoon pepper
- 4pounds chuck steak, center cut
- 3tablespoons flour
- 1medium onion, chopped coarsely
- 1clove minced garlic
- 3tablespoons shortening
- 1cup boiling water
- 3large carrots, halved and cut into 2-inch sections
- 6ounces fresh green beans, trimmed and cut into ½-inch pieces
- 1pound of ripe tomatoes, cut into eighths (or 16 ounces of canned stewed tomatoes)
- 1bay leaf
- 2tablespoons Kitchen Bouquet
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
804 calories; 58 grams fat; 23 grams saturated fat; 4 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 59 grams protein; 814 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Salt and pepper meat and rub with flour.
- Step 2
In a heavy roasting pan, saute onion and garlic in the shortening until translucent but not brown. Add meat and brown, about 15 minutes.
- Step 3
Add water, carrots, beans, tomatoes, bay leaf, Kitchen Bouquet and, if desired, more salt and pepper. Cover pot with aluminum foil and seal. Simmer over low heat on top of the stove for 20 minutes.
- Step 4
Unwrap, baste and reseal. Continue basting every 15 minutes (you may need to add water). Scrape onion and garlic from the pan as you baste and turn the roast once during cooking. Continue to cook for 2½ hours, until the meat falls apart.
- Step 5
Remove meat and vegetables to a serving dish, leaving pan drippings. Skim fat from the drippings and, over a low heat, add 4 to 6 tablespoons of flour, bit by bit. When the flour is brown, add one to two cups boiling water and stir until the desired consistency is reached. Add salt and pepper to taste. Serve the gravy over pot roast and mashed potatoes.
Private Notes
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Cooking Notes
Litegal
This was good. Made on stove top using a Dutch oven. Meat fell apart and was quite tasty. Served with cornbread, salad, and mashed potatoes. Thinking it would be just as easy to make in crockpot or in oven.
Litegal
This was good. Made on stove top using a Dutch oven. Meat fell apart and was quite tasty. Served with cornbread, salad, and mashed potatoes. Thinking it would be just as easy to make in crockpot or in oven.
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