Mountain
Pot Roast
3-5 pound
chuck roast
3 tablespoons of flour
2 tablespoons vegetable oil
Roll roast in the flour and
brown in the vegetable oil
in a large pot.
Then stir in:
1 3/4 cups of beef broth
1/4 teaspoon of peppercorns
1 teaspoon of salt
2 bay leaves
Bring this to a boil and
reduce the heat to low and
simmer covered for 2 hours.
Then add:
2 pounds of potatoes, pared
and quartered
1 cup of sliced celery
2 cups of sliced carrots
1 pound of peeled white
onions
If needed, put in more water
or broth to cover the
vegetables and cook for 1
more hour or until
vegetables are tender.
Put meat and vegetables onto
a hot platter and sprinkle
with parsley.
Pour off drippings and
thicken with enough flour to
make gravy.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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