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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