Pot Roast

This was one of the best tasting pot roasts that I have ever made. I really haven't cooked them much. I looked at a lot of recipes to get ideas and ended up making it my own kinda way with what ingredients I had on hand. I learned to make the gravy from Emeril's recipe. I read that covering tightly was important so that the meat will come out moist and tender. The potatoes were just perfect.


Ingredients:

One 2 lb. boneless chuck roast
1 medium onion sliced into rings
1 beef bouillon cube
1/3 cup of all purpose flour
1 cup of water
1/2 cup of vegetable oil
4-5 medium potatoes peeled and cubed
Salt, pepper & garlic powder

Preheat oven to 325 degrees. Rub the roast with salt, pepper and garlic powder. In a heavy skillet with oil covering the bottom, brown the roast on both sides. Take it out of the skillet and set aside. In the same skillet add flour to oil and cook until it is chocolate brown. You may have to add more oil to thin it out a bit. When it is chocolate brown add onions and cook until soft. Add water, beef bouillon, salt and pepper to taste. Stir your gravy with onions, add more water if needed, enough to come up the side of the roast but not cover it. It will thicken as it cooks. Return the roast to the pan and top with the potatoes, don't push them down, just place them on around the meat, they cooked perfectly and were not too soft.
Cover tightly and bake 3 hours.
Serve with your favorite vegetable.
Biscuits go very well with this dish.





I Wish You Love and Comfort Food For You and Your Family,

Mimi