|3 pounds||Chuck or rump roast|
|1 teaspoon||Garlic powder|
|1 teaspoon||Seasoned salt|
|3 tablespoons||Vegetable oil|
|2 cups||Water, plus some for gravy|
|1 large||Onion, peeled and cut into wedges|
|5||Carrots, peeled and cut into 2"|
|3 larges||(or 4 med.) russet potatoes, peeled|
|½ cup||Self-rising flour|
|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 1½ 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.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
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