Food recipes
Pot Roast with Vegetables
Pot Roast with Vegetables
Ingredients:
Beef pot roast
Salt and pepper
Horseradish
Water
Potatoes
Carrots
Pot Roast Gravy:
1/4 cup cold water
2 tablespoons all-purpose flour
Directions:
1. Place the pot roast in the room-temperature Dutch oven. Cook over medium heat, turning about every 6 minutes, until all sides are brown. Browning is important because it helps develop the rich flavor of the roast. If the roast sticks to the Dutch oven, loosen it carefully with a fork or turner. Remove the Dutch oven from the heat.
2. Sprinkle the salt and pepper over the roast. Spread the horseradish on top of the roast. Pour the water into the Dutch oven along the side of the roast, leaving the horseradish on top. Heat to boiling over high heat. Once water is boiling, reduce heat just enough so water bubbles gently. Cover and cook 2 hours. If more water is needed to keep the Dutch oven from becoming dry, add it 2 tablespoons at a time.
3. After the roast has been cooking for 1 1/2 hours, scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut each potato in half. Peel the carrots, and cut each into 4 equal lengths. Peel the onions and cut each in half. Add the potatoes, carrots and onions to the Dutch oven. Cover and cook about 1 hour or until the roast and vegetables are tender when pierced with a fork. Vegetables that are in the cooking liquid will cook more quickly, so you may want to move some of the vegetables from the top of the roast into the liquid to cook all uniformly. Remove the roast and vegetables to a warm ovenproof platter or pan; keep warm by covering with aluminum foil or placing in oven with the temperature set at 200°F or lower for no longer than 10 minutes. Prepare Pot Roast Gravy.
4. While keeping the gravy warm over low heat, cut the roast into 1/4-inch slices. Serve with the gravy and vegetables.
5. Pot Roast Gravy: Gravy is easy if you measure the water and flour accurately. Remove all but about 1 tablespoon of fat from the Dutch oven by skimming off the liquid with a large spoon and discarding the fat. Add enough water to the liquid to measure 1 cup. Shake 1/4 cup water and the flour in a tightly covered jar. Gradually stir this mixture into the liquid. Heat to boiling over high heat, stirring constantly. Continue boiling 1 , stirring constantly, until thickened.
Ingredients:
Beef pot roast
Salt and pepper
Horseradish
Water
Potatoes
Carrots
Pot Roast Gravy:
1/4 cup cold water
2 tablespoons all-purpose flour
Directions:
1. Place the pot roast in the room-temperature Dutch oven. Cook over medium heat, turning about every 6 minutes, until all sides are brown. Browning is important because it helps develop the rich flavor of the roast. If the roast sticks to the Dutch oven, loosen it carefully with a fork or turner. Remove the Dutch oven from the heat.
2. Sprinkle the salt and pepper over the roast. Spread the horseradish on top of the roast. Pour the water into the Dutch oven along the side of the roast, leaving the horseradish on top. Heat to boiling over high heat. Once water is boiling, reduce heat just enough so water bubbles gently. Cover and cook 2 hours. If more water is needed to keep the Dutch oven from becoming dry, add it 2 tablespoons at a time.
3. After the roast has been cooking for 1 1/2 hours, scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut each potato in half. Peel the carrots, and cut each into 4 equal lengths. Peel the onions and cut each in half. Add the potatoes, carrots and onions to the Dutch oven. Cover and cook about 1 hour or until the roast and vegetables are tender when pierced with a fork. Vegetables that are in the cooking liquid will cook more quickly, so you may want to move some of the vegetables from the top of the roast into the liquid to cook all uniformly. Remove the roast and vegetables to a warm ovenproof platter or pan; keep warm by covering with aluminum foil or placing in oven with the temperature set at 200°F or lower for no longer than 10 minutes. Prepare Pot Roast Gravy.
4. While keeping the gravy warm over low heat, cut the roast into 1/4-inch slices. Serve with the gravy and vegetables.
5. Pot Roast Gravy: Gravy is easy if you measure the water and flour accurately. Remove all but about 1 tablespoon of fat from the Dutch oven by skimming off the liquid with a large spoon and discarding the fat. Add enough water to the liquid to measure 1 cup. Shake 1/4 cup water and the flour in a tightly covered jar. Gradually stir this mixture into the liquid. Heat to boiling over high heat, stirring constantly. Continue boiling 1 , stirring constantly, until thickened.
Printed from https://recipe.bluelayer.org/recipe/64828/pot-roast-with-vegetables