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Grandma's Pot Roast with Vegetables and Gravy

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    Source: www.texascooking.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, C, P
    MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3-1/2 to 4-pound chuck roast

    2. 1 teaspoon salt

    3. 1 teaspoon freshly ground black pepper

    4. 1 teaspoon garlic powder

    5. 3 tablespoons canola oil

    6. 2 cups water

    7. 1 large onion (or 2 medium onions) cut into wedges

    8. 5 medium carrots, peeled and cut into 2-inch pieces

    9. 3 or 4 medium potatoes, peeled and quartered

    10. 1/4 cup all-purpose flour

    Instructions Jump to Ingredients ↑

    1. Rub the salt, pepper and garlic powder into the roast. Heat the oil in a large, heavyDutch oven, and brown the roast over medium-high heat on both sides. Then pour the water around it,reduce the heat to low. Cover tightly and simmer for 2 hours.

    2. Place the onions, carrots and potatoes around the cooked roast, sprinklelightly with salt, cover the Dutch oven, and simmer for 30 minutes.

    3. Remove from heat. Transfer the roast and vegetables to a platter and keepwarm.

    4. Measure the liquid remaining in the pan. Add enough water to make 3 cups of liquid.

    5. Pour about one-third of the liquid into the Dutch oven. Over mediumheat, sprinkle in the flour, and stir rapidly with a whisk or wooden spoon, adding the rest of the liquid gradually, and smoothing out any lumps. Cookuntil gravy thickens, stirring constantly. Season to taste with salt andpepper.

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