Mom's best pot roast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Pepper |
| 3 | tablespoons | Flour |
| 3 | tablespoons | Shortening |
| 1 | Clove garlic, minced | |
| 3 | larges | Carrots, 1 in. pieces |
| 1 | Bay leaf | |
| 1 | medium | Onion, chop |
| 1 | 4-lb center cut chuck steak | |
| 1 | can | (16 oz) stewed tomatoes |
| 1 | can | (6 oz) green beans |
Directions
Salt and pepper meat, rub with flour (I always put salt and pepper in the flour, along with some garlic powder and onion powder). Saute onion and garlic in shortening till transparent. Add meat, brown on all sides. (15 mins). Transfer to crockpot. Add 1 cup boiling water and other ingredients.
Cook over low heat, tightly covered with aluminum foil 20 mins. Unwrap, baste, reseal. Continue slowcooking and basting, turning meat once. Add water as you baste to keep meat moist. (Hint: most of the time I turn the meat once through the cooking time and that's it. No difference). Cook 2½ to 3 hrs. till meat is fall apart tender. Remove meat and vegeys, spoon off fat, leave 4 to 6 TBLSP drippings in pan to make gravy.
GRAVY: 4 - 6 TBLSP flour added bit by bit to drippings in pan. Posted to TNT - Prodigy's Recipe Exchange Newsletter by donarose@... on Jul 9, 1997