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              James's  Pot Roast

1 3-31/2 lb beef bottom roast                                              
2 garlic cloves minced
5 med. carrots or parsnips cut into                                        
1/3 cup all purpose flour
11/2 inch pieces                                                                    
2 tbs cooking oil
21/4 cups beef broth                                                             
2 large onion quartered
1 tbs finely shredded lemon peel                                            
1 cup pitted prunes, halved
2 tesp dried crushed oregano                                                  
1/2 cup dried apricots, halved

In a 4-6 quart pot, brown roast in hot oil. drain off fat. combine broth, lemon peel, oregano, garlic salt and pepper and pour over roast, simmer covered13/4 hours. Add carrots, prunes and apricots simmer covered for 30-40- min. until meat and vegetables are tender. Transfer meat and vegetables to platter. In pot add enough water to equal  23/4 cups. In jar shake together 1/2 cup cold water and flour stir into pot and cook 1 min serve with meat and vegetables.