Pot Roast with Vegetables
Pot Roast With Vegetables is an moderately easy dinner. Made with 1 (4 to 5 lb.) chuck roast, salt and pepper, all-purpose flour, 3 tbsp. shortening and 1/4 tsp. thyme or marjoram, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Sprinkle roast with salt and pepper and roll in flour.
Melt shortening in heavy skillet and brown roast slowly and thoroughly. Sprinkle meat with thyme or marjoram and chopped onion.
Add water; cover tightly and cook slowly over low heat for 2 1/2 hours or until tender.
Turn meat 2 or 3 times during cooking.
Add vegetables.
Cover and cook until meat and vegetables are tender, about 20 minutes.
To make gravy, thicken juices with flour and water paste.
π· Perfect Pairings
Complete your meal with these
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