FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

COUNTRY POT ROAST AND GRAVY WITH POTATOES AND ROOT VEGETABLES

Dishing Up Maryland
by Lucie L. Snodgrass
Few meals evoke as much nostalgia as pot roast, and with good reason.
8 Servings


Ingredients

• 1/2 cup all-purpose flour
• 1½ tablespoons plus 1/2 teaspoon salt
• 1½ teaspoons freshly ground black pepper
• 1 (4-pound) beef chuck roast
• 2 tablespoons vegetable shortening
• 2 teaspoons Dijon mustard
• 1 large onion, peeled and chopped
• 8 small potatoes, peeled and halved
• 4 carrots, peeled and quartered
• 1 rutabaga, peeled and cut into 2-inch chunks
• 1 medium sweet potato, peeled and cut into 2-inch chunks
• 1 cup half-and-half


Directions

1. Preheat the oven to 325°F. Mix together 1/4 cup of the flour, the 1½ tablespoons salt, and the pepper. Rub the mixture all over the roast until it is thoroughly covered. Heat the shortening in a large Dutch oven; add the roast and brown it over medium-high heat for 10 minutes, turning the roast to brown all sides evenly.

2. Remove the pot from the heat and spread the mustard on the roast. Add 1½ cups hot water and the onion and cover the pot.

Transfer the roast to the oven and cook for 3 hours. Pull the pan out of the oven and add the potatoes, carrots, rutabaga, and sweet potato. Return the pan to the oven and roast for 1 hour longer. Remove the roast from the oven and place the roast and vegetables on a serving platter, reserving the pan drippings. Cover the platter to keep it warm until you're ready to serve.

3. Make the gravy: Pour the pan drippings into a bowl and let the fat rise to the top. Skim the fat off and discard. Measure out 1 cup of liquid, adding water if needed. Pour the drippings back into the Dutch oven and stir in the remaining 1/4 cup flour. Cook the mixture over low heat, adding the remaining 1/2 teaspoon salt and half-and-half. Keep stirring until the gravy boils and thickens; serve the gravy with the roast.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages