Old Fashioned Pot Roast
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A french take on old fashioned pot roast, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3 to 5 lb. roast (beef or pork)
- salt and pepper
- 3 to 4 Tbsp. flour
- 2 Tbsp. oil
- 1 medium onion, sliced or quartered
- potatoes and carrots
Method
Trim roast; salt and pepper.
Sprinkle with flour and pat all sides of roast to be sure it is well coated with seasonings and flour.
Heat oil in a Dutch oven; brown all sides of the roast, remove and set aside.
If there is not enough oil remaining in the Dutch oven, add a little more and make a roux by browning some of the remaining flour in the oil and then adding water.
Return roast to pan with the onion; cover and bring to a slow boil.
Lower heat and cook slowly for 1 to 2 hours depending on size of the roast. The last 30 minutes, add potatoes and carrots.
Serve with rice and salad for a full meal.
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