3 lb chuck or rump roast
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
3 tablespoon vegetable oil
2 cup water, plus some for gravy
1 large onion, peeled and cut into wedges
5 carrots, peeled and cut into 2
3 large (or 4 med.) russet potatoes, peeled
1 and quartered
1/2 cup self-rising flour
1 salt and pepper to taste
"This is without a doubt the best pot roast I have ever eaten; it is tender, rich, filling, and satisfying, and just so good."
Rub seasonings into meat. Brown roast in oil over medium-high heat in a large, heavy dutch oven. Pour 2 cups water around meat; arrange onion wedges on top of meat. Cover tightly, reduce heat, and simmer 1 1/2 to 2 hours, or until meat is very tender. Add carrots and potatoes to dutch oven, cover tightly, and simmer 30 minutes, or until vegetables are tender.
Remove from heat; transfer roast and vegetables to a serving platter, and keep warm. Measure drippings and add water to make 3 cups. Pour into dutch oven, add flour, and whisk until smooth. Cook over medium heat until mixture is thickened, whisking constantly. Season to taste with salt and pepper. Serve with roast, vegetables, and biscuits.
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