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LOCATION: Recipes >> Beef Veal >> Pot Roast 07

Print this Recipe    Pot Roast 07

Pot Roast

1 cup flour
salt
pepper
thyme
bay leaf
onions
celery
carrots
potatoes, peeled
mushrooms
flour
butter

Mix flour with salt, pepper, thyme, and crumbled bay leaf.

Take the roaster and place it on the stove and put oil on the bottom
and turn the stove on high.

Take the meat, dredge it in the flour and then put it into the
roaster and brown it on all sides. Sprinkle over any additional
desired seasonings.

When the meat is brown, add 1/2 cup of water, cover the meat, and
put it into the oven at about 300 - 325 deg.

Optionally, put a couple of onions and a couple sticks of celery
into the roast while it is roasting. This is to flavour the meat
and gravy.

After the 1 to 1 1/2 hours, add the carrots, potatoes and mushrooms
and let the roast continue for at least another hour until the
veggies are tender.

When this is done, spoon out the veggies into a bowl, place the
meat on a platter, and strain the juices into a grease separator
pitcher.

Pour the juices back into the roaster and turn on the stove high.
When the juices begin to boil, add a roux (flour cooked with butter)
and thicken up the gravy.

Arrange the veggies around the roast and serve.

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