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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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From my handwritten recipes 1964. Ingredients:
3 -4 lbs round bone pot roast |
1 teaspoon salt |
1 dash pepper |
2 medium carrots, chopped (1 cup) |
1 medium turnip, chopped (1/2 cup) |
1/2 cup green pepper, chopped |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/4 cup water |
2 tablespoons parsley, chopped |
1 garlic clove, minced |
oil for browning meat |
Directions:
1. In a dutch oven, brown meat in a small amount of hot oil. Season with salt and pepper. Add remaining ingredients. Cover and simmer 2 hours ot until meat is tender. Remove meat to heated platter. Spoon vegetables over pot roast.
2. Note: Grandma added 1 Tblsp. worcestershire sauce. Add a bit more water if needed. She always served her roast with mashed potatoes and gravy.
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