Old - Fashioned Beef Pot Roast


Photo: flickr user avlxyz

Yield:

8.0 servings

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

4 pounds beef chuck roast
2 tablespoons all-purpose flour
1 tablespoon cooking oil
2 teaspoons salt
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon pepper
1/2 onion, sliced
1/2 cup water
1/2 cup dry red wine
3 med. onions, cut in sixths
1 pound carrots, pared and cut in chunks
1 pound (about 8) sm. potatoes, pared
1/2 cup water
1/2 teaspoon salt

Preparation

1
Sprinkle roast lightly with flour; rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with the 2 teaspoons salt, the marjoram, thyme, basil and pepper. Add sliced onion, the 1/2 cup water and the wine. Cover and roast in 350 degree oven for 2 hours.
2
Add vegetables and remaining water; sprinkle vegetables with the 1/2 teaspoon salt. Cover; continue cooking for 1 to 1 1/2 hours more or until meat and vegetables are tender. Remove to platter. Skim fat from pan juices.
3
Add water to juices to make 1 1/2 cups. In shaker, combine 1/2 cup cold water and 4 tablespoons flour; shake well. Stir into juices; cook, stirring constantly, until gravy bubbles. Season with a little salt and pepper. Simmer 2 to 3 minutes, stirring occasionally. Pass gravy. Makes 6 to 8 servings.

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