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A Cooking Adventure with Thom


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Beef Pot Roast

Thom Hackett

Original Recipe from

an old Better Homes Cookbook

Servings: 6

 

Pot Roast

 

Thom's Favorite.  I like to add 1 tablespoon of dill seeds to the pot roast after I apply the seasonings of salt and pepper.  Then I remove the meat and vegetables from the juices after they are cooked.  I make a "Sour Cream Gravy" with the juices.  I blend 1 cup of sour cream and 3 tablespoons of all-purpose flour.   I gradually stir 1 cups of the pan juices into the sour cream mixture.  I return it to the pan; cook and stir until it is thickened and bubbly.  Season it with salt and pepper.

 

Ingredients


3 pounds beef chuck roast
all-purpose flour, for coating meat
2 tablespoons oil
salt
black pepper
3 cups chicken broth
3 pounds potatoes, pared and quartered
1 large onion, cut in eights
3 carrot, pared and cut in 2" pieces

Cooking Method


Coat the meat with all-purpose flour. 

  1. In Dutch Oven or roasting pan brown the pot roast on all sides in the hot oil.

  2. Season meat with salt and pepper. 

  3. Remove from heat and add broth. 

  4. Cover tightly and cook slowly (low temperature) for 2 hours. 

  5. Add broth during cooking if needed to prevent sticking.

After cooking 1 hours...

  1. Remove meat.

  2. Add vegetables and broth (if needed) to the Dutch oven or roasting pan. 

  3. Then place meat on top of the vegetables and continue cooking for 1 hour.

Thicken pan juices in the pan for Pot Roast Gravy.*

  1. Lift pot roast (and vegetables if you added them) to hot platter. 

  2. Skim (if desired) most of the fat from the pan juices. 

  3. Add broth to juices, if necessary, to make 1 cups. 

Put cup cold water in shaker.

  1. Add 3 tablespoons all-purpose flour.

  2. Shake well. 

Stir into juices.

  1. Cook and stir until gravy is bubbly. 

  2. Season with salt and pepper. 

  3. Simmer 2 or 3 minutes, stir occasionally. 

Makes about 2 cups.

     
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