Pot roast with vegetables
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pot roast, boneless |
| 3 | tablespoons | Oil, vegetable |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1½ | cup | Wine, dry white |
| 1 | cup | Water |
| 1 | Bay leaf | |
| 5 | larges | Parsley sprigs, fresh |
| 1½ | teaspoon | Thyme leaves, dried |
| 12 | smalls | Carrots; peeled |
| 12 | smalls | Potatoes; peeled around middle |
| 12 | smalls | Onions; peeled |
| 10 | ounces | Green beans, whole; frozen |
| ¼ | cup | Flour, all-purpose; PLUS |
| 2 | tablespoons | Flour, all-purpose |
| ½ | cup | Water |
Directions
Brown roast on all sides in hot oil in a large Dutch oven; sprinkle with salt and pepper. Add wine and 1 cup water; bring to a boil.
Remove from heat.
Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in Dutch oven with beef. Cover and bake at 325 degrees for 1-½ hours. Add carrots; cover and bake an additional 30 minutes. Add potatoes and onions; cover and continue to bake an additional hour or until all vegetables are tender. Remove from oven; set aside and keep warm.
Cook green beans according to package directions; drain and set aside.
Remove roast and vegetables to large serving platter, reserving 2-¾ cups drippings in Dutch oven. Arrange green beans on platter with roast.
Combine flour and ½ cup water, mixing well to form a paste.
Gradually stir flour mixture into reserved pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95