Old Fashioned Beef Pot Roast
4 lb. Beef chuck roast
2 TBSP flour
1 TBSP cooking oil
2 tsp. Salt
1/2 tsp. Dry Marjoram, crushed
1/4 tsp. Dry Thyme, crushed
1/4 tsp. Dry Basil, crushed
1/4 tsp. Pepper
1/2 onion, sliced
1/2 cup dry Red wine
3 medium onions, cut in wedges
1 lb. Carrots, peeled and chopped
8 small potatoes, peeled
1/2 tsp. Salt
Rub flour into the meat. Use a Dutch Oven to brown meat all over in hot oil. Season with 2 teaspoons salt, marjoram, thyme, basil and pepper. Add sliced onion, 1/2-cup water and wine. Cover and roast at 350º for 2 hours. Add vegetables and 1/2-cup water. Sprinkle vegetables with 1/2 teaspoon salt. Cover and cook for 1 to 1-1/2 hours, or until the vegetables and meat are tender.
Remove meat and vegetables to a platter and cover with foil. Skim the fat from the pan juices. Add water to the juices to make 1 1/2 cups. Beat together: 1/2 cup water and 4 tablespoons flour. Stir in the juices. Cook over high heat, stirring constantly, until thickened to suit. Season with salt and pepper. Serve with sliced roast and vegetables.
Serve this dish for one of your special occasion dinners and you'll get rave reviews every time! This dish along with a big skillet full of hot biscuits and it don't get no better than this when it comes to country cookin'!
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