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Old-fashioned Pot Roast Recipe

  • 8servings
  • 480minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B12, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 C all-purpose flour

  2. 1 t salt

  3. Freshly ground pepper

  4. 1 beef chuck roast ,

  5. 2 1/2 to 3 Pounds (Trim fat off.) (I always ask for a lean Roast at the meat counter)

  6. 3 T vegetable oil

  7. 1 C beef or chicken broth

  8. 2 T Quick-Mixing flour , such as Wondra

  9. 8 red potatoes , halved

  10. 8 small carrots

  11. 2 yellow onions , quartered

  12. 1/3 C apple cider vinegar

Instructions Jump to Ingredients ↑

  1. Combine the All-Purpose Flour, Salt and Pepper to taste in a large resealable plastic bag.

  2. Add the meat; seal. Shake until evenly coated.

  3. 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.

  4. Meanwhile, combine the Broth and Quick-Mixing Flour in a small bowl until smooth.

  5. Transfer the meat to a slow cooker.

  6. Arrange Potatoes, Carrots and Onions on top of the meat; pour the Broth mixture and Vinegar. (I mix the Broth and Vinegar before pouring.) Cover; Cook on low until the meat is very tender, about eight hours in Crock Pot.

  7. Skim off fat.

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