Pot Roast by Delores Burkart

Good Ole Fashioned Pot Roast

A very tender & juicy mouth watering oven roasted cross rib pot roast.  Serve with garlic mashed potatoes & a side tossed green salad. 

Shot 1:This recipe will serve 3 – 4 people.

 Preheat oven to 375  F.

 Ingredients: 

1 – 1.5  kg cross rib roast

1/3 C flour

1 tsp. salt

1/4 black pepper

1 Tbsp. fresh parsley (or 1/2 Tbsp. dried)

4 Tbsp. extra virgin olive oil

1/2 C fresh tomato sauce ( or canned)

1/2 C cold water

1 large onion chopped

2 cloves garlic minced

4 large carrots cut in 1 “ coins

1 parsnip or small turnip cut in 1’ coins

4 large stalks celery cut in 1 inch pieces

1 bay leaf

1/2 large green pepper thinly sliced

Shot 2: 

On a large plate or piece of waxed paper, mix together flour , salt and pepper.  Dredge roast in the flour mix, shake off any excess flour.

Shot 3:

 

On medium high heat, heat oil in a large heavy roasting pot. Brown meat on all sides. Approx. 4 minutes per side.

Set the roast to one side of the pot and add the chopped onions and minced garlic. Sauté for a minute.

Add the tomato sauce , water, parsley  and bay leaf.

With the pot top on, place in the preheated oven.  Cook at 375 F for 15 minutes. Then turn the oven to 300 F.

Roast for 2 hours.

Shot 4:

After 2 hours, add the carrots, celery &  parsnip. Roast  for another 1 – 1 1/2 hours.

Add the green pepper strips 10 minutes before removing from the oven.

Shot 5:

Remove from the oven & plate.  Place the juice from the roasting pot in a gravy boat.  If you prefer thicker gravy, just heat and add a bit of flour to thicken.

Enjoy...it is yummy  !!