Old-Fashioned Pot Roast

You can hardly beat an old-fashioned pot roast dinner. There’s nothing like coming home and walking into a house that’s filled with the aroma of a roast and vegetables slow-cooking.

I just love it when were having an elk roast with potatoes, carrots, potatoes and a little onion and Therese calls to tell me that the house smelled so good when she came home from work.

At exercise this morning, the subject of roasts came up. Joan Dondoneau, who along with her husband, Vern, go to the same fitness facility as me, wanted to know what would be better, a roast marinated in bourbon or one in burgundy pepper. She said there was an advertisement in the paper from a local supermarket for both.

My preference would be the one in burgundy, since wine is a favorite of mine when I make a roast. About a half-cup of wine along with the juice of my canned carrots makes an excellent base for gravy, I told Joan.

I like to fix my roast in a Dutch oven, but for the busy cook, a slow cooker is just the ticket. You can put all the ingredients in the slow cooker in the morning before work and come home at night to a wonderful meal. And if you have a slow cooker with a removable insert, you could even assemble this on a weeknight, chill it overnight and turn it on before you go out for the day.

Here’s a recipe for a pot roast dinner using a slow cooker. f you don’t have one, you can make this in a Dutch oven and cook in the oven for about 2½ hours at 325 degrees.

Old-Fashioned Pot Roast
1 cup all-purpose flour
1 teaspoon salt
Freshly ground pepper
1 beef chuck roast, 2½ to 3 pounds, trimmed
3 tablespoons vegetable oil
1 cup beef or chicken broth
2 tablespoons quick-mixing flour, such as Wondra
8 red potatoes, halved
8 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar
Combine the all-purpose flour, salt and pepper to taste in a large resealable plastic bag. Add the meat; seal. Shake until evenly coated.
Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, until browned on all sides, about 15 minutes. Meanwhile, combine the broth and quick-mixing flour in a small bowl until smooth. Transfer the meat to a slow cooker.
Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar. Cover; cook on low until the meat is very tender, about 8 hours. Skim off fat.
Yield: Serves 8.
Approximate nutritional analysis per serving: 578 calories, 33 percent of calories from fat, 21 grams fat (6 grams saturated), 98 milligrams cholesterol, 54 grams carbohydrates, 42 grams protein, 560 milligrams sodium, 6 grams fiber.

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