Recipe for...Pot Roast


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Pot Roast This recipe is rated : 0 Recipe Ingredients 1 (3 pound) chuck or rump roast 1 teaspoon garlic powder 1 teaspoon seasoned salt 1 teaspoon pepper 3 tablespoons vegetable oil 2 cups water, plus some for gravy 1 large onion, cut into wedges 5 carrots, cut into 2-inch lengths 3 or 4 russet potatoes, peeled and quartered 1/2 cup flour Salt and pepper, to taste Cooking Procedures 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. 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: e coarse and thick-ribbed ones ; wash them several times, A puree throw them in plenty of boiling water, well salted ; of spinach. jeave them in a few moments, then drain, and cool them off in cold water, from which drain them again. Now chop them very fine in a wooden bowl. Take a saucepan, put in a piece of butter, and when hot add to it your spinach. Stew very gently in its own juice, merely adding a little boiling water, if necessary, to prevent scorching. When done, which will be i
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