COLONIAL POT ROAST
This is a wonderful pot roast for the fall and winter time. It is one of the many ways I love to make a pot roast. Try it in on a chilly day with some garlic mashed potatoes and some spiced apple cider.
Provided by southern chef in lo
Categories Fruit
Time 11h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dry meat with paper towel.
- Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
- Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
- Dissolve bouillon cube in 1/2 cup of hot water.
- Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
- Remove the meat and vegetables to heated platter.
- Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.
Nutrition Facts : Calories 307.7, Fat 10.8, SaturatedFat 1.6, Cholesterol 0.1, Sodium 1141.5, Carbohydrate 54.7, Fiber 8.6, Sugar 17.1, Protein 4.4
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