POT ROAST
The most wonderful thing about pot roast is that it is so easy to make, and it is virtually foolproof as well. There is almost no way to get a bad result. You will need a large, enamel roasting pan for this meal.
Beef Chuck roast - any size
6 - 8 red rose potatoes
6 - 8 organic carrots
6 - 8 parsnips
2 or 3 yellow onions, medium to large
salt and pepper
Preheat oven to 350ยบ.
Allow 3 hours cooking time. About three hours before mealtime, rinse the roast under running water, then place it in the roasting pan. Put about 1 inch of water in the bottom of the pan, cover and put in preheated oven. After about 1 1/2 hours, assemble your vegetables. First, peel the onions, and put them in the roasting pan. At the same time you put in the onions, sprinkle a little salt and pepper on the roast.
Next, peel the carrots and parsnips. and scrub the potatoes. If your potatoes are fairly clean and free from blemishes, you do not need to peel them. Cut the vegetables into large pieces - approx 2 x 3 inches. Place them around and on top of the meat. Bake the whole meal for another 1 - 1/2 hours.
You can serve this meal right from the roasting pan, if your meal is informal. You can also set the whole meal on a large serving tray for a fancier look.
Gravy: To make gravy, set the meat and vegetables on a tray, and pour the hot drippings into a frying pan. Mix 1 cup of flour and 3/4 cup water in a small bowl. Use more water if needed. You want a thin mixture of flour and water, not a paste. Before you begin to reheat the meat drippings, stir in the flour mixture. Turn the heat to medium, and stir constantly until the gravy thickens. Add salt and pepper to taste. If you like a dark brown gravy, add a little soy sauce or some Kitchen Bouquet. Beau Monde spice blend also adds a nice flavor.
We live by faith or we do not live at all. Either we venture or we vegetate. If we venture, we do so by faith simply because we cannot know the end of anything at its beginning.
Harold Walker
The most wonderful thing about pot roast is that it is so easy to make, and it is virtually foolproof as well. There is almost no way to get a bad result. You will need a large, enamel roasting pan for this meal.
Beef Chuck roast - any size
6 - 8 red rose potatoes
6 - 8 organic carrots
6 - 8 parsnips
2 or 3 yellow onions, medium to large
salt and pepper
Preheat oven to 350ยบ.
Allow 3 hours cooking time. About three hours before mealtime, rinse the roast under running water, then place it in the roasting pan. Put about 1 inch of water in the bottom of the pan, cover and put in preheated oven. After about 1 1/2 hours, assemble your vegetables. First, peel the onions, and put them in the roasting pan. At the same time you put in the onions, sprinkle a little salt and pepper on the roast.
Next, peel the carrots and parsnips. and scrub the potatoes. If your potatoes are fairly clean and free from blemishes, you do not need to peel them. Cut the vegetables into large pieces - approx 2 x 3 inches. Place them around and on top of the meat. Bake the whole meal for another 1 - 1/2 hours.
You can serve this meal right from the roasting pan, if your meal is informal. You can also set the whole meal on a large serving tray for a fancier look.
Gravy: To make gravy, set the meat and vegetables on a tray, and pour the hot drippings into a frying pan. Mix 1 cup of flour and 3/4 cup water in a small bowl. Use more water if needed. You want a thin mixture of flour and water, not a paste. Before you begin to reheat the meat drippings, stir in the flour mixture. Turn the heat to medium, and stir constantly until the gravy thickens. Add salt and pepper to taste. If you like a dark brown gravy, add a little soy sauce or some Kitchen Bouquet. Beau Monde spice blend also adds a nice flavor.
We live by faith or we do not live at all. Either we venture or we vegetate. If we venture, we do so by faith simply because we cannot know the end of anything at its beginning.
Harold Walker
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