Recipe for Pot Roast With Vegetables


4 lb pot roast, boneless
3 tablespoon oil, vegetable
1 salt; to taste
1 pepper; to taste
1 1/2 cup wine, dry white
1 cup water
1 bay leaf
5 large parsley sprigs, fresh
1 1/2 teaspoon thyme leaves, dried
12 small carrots; peeled
12 small potatoes; peeled around middle
12 small onions; peeled
10 oz green beans, whole; frozen
1/4 cup flour, all-purpose; plus
2 tablespoon flour, all-purpose
1/2 cup water


Brown roast on all sides in hot oil in a large Dutch oven; sprinkle with salt and pepper. Add wine and 1 cup water; bring to a boil. Remove from heat.

Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in Dutch oven with beef. Cover and bake at 325 degrees for 1-1/2 hours. Add carrots; cover and bake an additional 30 minutes. Add potatoes and onions; cover and continue to bake an additional hour or until all vegetables are tender. Remove from oven; set aside and keep warm.

Cook green beans according to package directions; drain and set aside.

Remove roast and vegetables to large serving platter, reserving 2-3/4 cups drippings in Dutch oven. Arrange green beans on platter with roast.

Combine flour and 1/2 cup water, mixing well to form a paste. Gradually stir flour mixture into reserved pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here