Pot Roast recipes

Old Fashioned Pot Roast With Vegetable Medley

Course : Pot Roast
Serves: 8

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Ingredients:

2 pounds beef rump or chuck roast

2 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon thyme

1 dash pepper

1/4 teaspoon dry mustard

2 tablespoons butter

1 clove garlic

1 piece bay leaf

1 medium celery stalk

1 cup beef bouillon

1/2 cup red wine or beef bouillon

1 teaspoon worcestershire sauce

6 large carrots -- peeled, cut in chunk

6 large turnips -- peeled, quartered

6 large onions -- peeled, quartered

Preparation / Directions:

Rub meat with flour, salt, thyme, pepper, and dry mustard. Melt butter in Dutch oven; add meat, brown on both sides. Reduce heat; add garlic, baly leaf, celery stalk, bouillon, wine and worcestershire sauce. Cover; simmer 1/2 hour, turning meat every 15 minutes. Add carrots, turnips and onions; continue cooking 45 minutes or until tender.

Old Fashioned Pot Roast With Vegetable Medley

Ingredients:

Preparation / Directions:

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