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Shanna's Family Pot Roast

 

1 pot roast, 4 pounds 
flour for dredging 
2 tablespoons oil 
salt and pepper 
1 medium onion, sliced 
1/4 cup water or beef broth 
4 medium potatoes, halved 
6 carrots, halved lengthwise 
4 onions, cut in wedges 
1 small rutabaga, cut in 2-inch pieces 
Dredge pot roast with the flour; brown in hot oil in a heavy Dutch oven or stock pot, turning to brown all sides. Put a rack under the roast. Season with salt and pepper; add sliced onion and water. Cover and simmer for 2 1/2 to 3 hours. Add vegetables and simmer 1 hour longer. 
Make Gravy: Add enough water to pot roast liquid to make 2 cups; heat. Mix 2 tablespoons of flour with a little cold water; stir until smooth. Stir flour mixture into the broth and season to taste. 
Pot roast serves 4 to 6.