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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I love juicy pot roast. Serve it with mashed potatoes. Reserve some of the juice from the roast and pour over your mashed potatoes. The best! Ingredients:
1/2 teaspoon salt |
1/2 tablespoon pepper |
4 lbs approx chuck roast |
3 tablespoons flour |
1 medium onion, chopped |
1 garlic clove, minced |
3 tablespoons shortening |
2 -3 cups boiling water |
4 carrots, cut in 2 inch pieces or 1 (12 ounce) bag baby carrots |
6 -8 ounces fresh green beans, trimmed to 1 inch pieces |
1 (16 ounce) can stewed tomatoes |
2 bay leaves |
2 tablespoons kitchen bouquet |
Directions:
1. Salt and pepper meat and rub with flour.
2. In Dutch Oven, saute onion and garlic in shortening until translucent, but not browned.
3. Add meat and brown on both sides.
4. Add water, carrots, beans, tomatoes, bay leaves, and Kitchen Bouquet.
5. Cook on stove top over low heat, covered.
6. Turn meat once during cooking.
7. Add boiling water if meat becomes uncovered .
8. Cook 3 - 4 hours until meat is fall apart tender.
9. May use crock pot. Be sure to adjust cooking time!
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