"Jimmy's Recipe Cards"

Painting © Janet Kruskamp



Blue Ridge 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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