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POT ROAST 3 to 5 lb. pot roast (either pot, chuck or round roast, cut) 3 or 4 medium onions, whole 6 medium potatoes (or as needed) 6 medium carrots (or as needed) salt and pepper to taste 1/4 c. flour 1/4 c. vegetable oil On a plate which will hold the roast, pour the flour and add salt and pepper to taste. Score the roast lightly on all sides. Rub the flour mixture onto and into the roast. Pour the oil into a heavy baking pan and heat this on top the stove. Place the roast in this pan and brown on all sides well, without burning. You can now either bake the roast or cook it on top of the stove. To bake place the roast in the baking pan with the onions, potatoes, and carrots added and now covered, into a 350 degrees oven. Add 2 cups water. Bake for 2 1/2 to 3 hours, or until done the way you like it. You may have to add some water if roast appears to be drying. Check for this about every 20 to 30 minutes. To cook on top the stove brown the roast in the pan you will cook it in. Cover the roast plus two inches with water. Add the vegetables, cover and bring to boil. Reduce to simmer and let cook slowly until it is done as you like it. Another method is to put the meat and vegetables in a brown and serve roasting bag, place this in a baking pan according to direc- tions and bake until done. In the bag it does its own basting. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |