Recipes From Blondy's Kitchen
Melt-in-your-mouth Pot Roast
What you'll need
- Beef Roast (I prefer boneless, well marbled )
- 1/4 cup all purpose flour
- medium onion (I leave mine in large chunks)
- 1/4 lb carrots (peeled and cut in half)
- several potatos (peeled and cut into quarters or smaller to allow more flavor)
- 3 ribs celery (cut in half)
- Salt
- Pepper
- Garlic Powder
- Seasoned or Unseasoned Meat Tenderizer
- Large Coverd Pot
Directions
Tenderize roast with fork and tenderizer.
Season flour with salt, pepper and garlic powder and cover meat with flour mixture well.
Add small amount of oil or shortening to pan, on medium-high heat brown meat on all sides (helps hold in flavor and juice)
Add enough water to cover meat and add onion.
Simmer on medium-low heat for 1 and 1/2 to 2 hours checking water often.(for larger roasts allow more time)
Add remaining ingredients (making sure all are covered in liquid) season to taste and simmer another 45 minutes.
When roast is done (should fall apart when stuck with fork) remove all from juices and arange on serving platter.
Thicken juices with flour for gravy.
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