Basic Pot Roast

Name: Basic Pot Roast
Yield: Makes 6 to 8 servings
Ingredients: 1 c. water; 1 small bay leaf; 3 peppercorns; 1 medium onion, sliced; 2 tblsp. fat or salad oil; 2 tblsp. fat or salad oil; 1 (3 to 4 lb.) chuck or rump pot roast, cut 2 ″ thick; 1 (3 to 4 lb.) chuck or rump pot roast, cut 2 ″ thick; ¼ tsp. pepper; 2 tsp. salt; 2 tblsp. flour

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Seasonings contribute marvelous flavor to the rich brown gravy

Ingredients

2 tblsp. flour
2 tsp. salt
¼ tsp.

Stew

Method

Combine flour, salt and pepper; rub mixture into surface of meat.
Heat fat in Dutch oven or electric skillet. Brown meat well on one side; add onion, peppercorns and bay leaf. Turn meat; brown other side.
Place meat on flat, low rack. Add water; cover; cook slowly 236 to 3 hours, or until tender. Add water as needed to keep ½ to 1″ in pan. Remove meat t