The way I cooked it is called "Chuckwagon Pot Roast" in our recipe book. First, brown the roast in 3 Tbsp. oil. Brown it on each side and the ends, too. Then take the roast out of the skillet, and use oil/drippings to make gravy. Add 3 Tbsp. flour,stir it until it browns, and add 1 cup water and 1 cup milk. Cook until it thickens. Then I add Kitchen Bouquet to make it brown, but that's not part of the recipe! (The recipe does call for adding a beef boullion cube to the gravy.)
In roast pan, put roast and 2 medium onions (quartered) and carrots, if you like. Pour gravy over roast and vegetables. Cover, and cook at 350 for oh, a couple of hours. Then, add potatoes (I like peeled whole potatoes) about 2 hours before you are ready to serve.
Check on it in the middle and make sure there's still plenty of liquid.
Usually, it turns out pretty good. DH usually takes it out of the oven and takes out the meat and veggies, pours the gravy back into the skillet, and makes more gravy. I don't know exactly how he does that, though, sorry!
I know roast can be done in the crockpot, I've tried it with cream of celery soup and it wasn't too bad.
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