Colonial Pot Roast Food

COLONIAL POT ROAST

Colonial Pot Roast image

This is a wonderful pot roast for the fall and winter time. It is one of the many ways I love to make a pot roast. Try it in on a chilly day with some garlic mashed potatoes and some spiced apple cider.

Provided by southern chef in lo

Categories Fruit

Time 11h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 (4 lb) blade pot roast
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons salad oil
1/4 cup water
1 medium onion, cut into quarters
1 beef bouillon cube
1/3 cup hot water
1 butternut squash, peeled and sliced
2 medium tart apples, quartered and cored

Steps:

Dry meat with paper towel.
Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
Dissolve bouillon cube in 1/2 cup of hot water.
Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
Remove the meat and vegetables to heated platter.
Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.

Nutrition Facts : Calories 307.7, Fat 10.8, SaturatedFat 1.6, Cholesterol 0.1, Sodium 1141.5, Carbohydrate 54.7, Fiber 8.6, Sugar 17.1, Protein 4.4

OLD-FASHIONED POT ROAST

Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

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