POT ROAST

Pot Roast image

Provided by Bryan Miller

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 tablespoon salt
1/2 tablespoon pepper
4 pounds chuck steak, center cut
3 tablespoons flour
1 medium onion, chopped coarsely
1 clove minced garlic
3 tablespoons shortening
1 cup boiling water
3 large carrots, halved and cut into 2-inch sections
6 ounces fresh green beans, trimmed and cut into 1/2-inch pieces
1 pound of ripe tomatoes, cut into eighths (or 16 ounces of canned stewed tomatoes)
1 bay leaf
2 tablespoons Kitchen Bouquet

Steps:

Salt and pepper meat and rub with flour.
In a heavy roasting pan, saute onion and garlic in the shortening until translucent but not brown. Add meat and brown, about 15 minutes.
Add water, carrots, beans, tomatoes, bay leaf, Kitchen Bouquet and, if desired, more salt and pepper. Cover pot with aluminum foil and seal. Simmer over low heat on top of the stove for 20 minutes.
Unwrap, baste and reseal. Continue basting every 15 minutes (you may need to add water). Scrape onion and garlic from the pan as you baste and turn the roast once during cooking. Continue to cook for 2 1/2 hours, until the meat falls apart.
Remove meat and vegetables to a serving dish, leaving pan drippings. Skim fat from the drippings and, over a low heat, add 4 to 6 tablespoons of flour, bit by bit. When the flour is brown, add one to two cups boiling water and stir until the desired consistency is reached. Add salt and pepper to taste. Serve the gravy over pot roast and mashed potatoes.

Nutrition Facts : @context http, Calories 804, UnsaturatedFat 32 grams, Carbohydrate 14 grams, Fat 58 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 23 grams, Sodium 814 milligrams, Sugar 5 grams, TransFat 4 grams

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