Pot Roast with Vegetables
- 3-4 lbs chuck roast
- Flour
- 1 cup onions, sliced
- 1 cup celery, diced
- 1 cup turnips, sliced
- 3 Tbsps fat or bacon drippings
- Salt
- Pepper
Wipe the roast with a moist cheesecloth and roll, roll, roll in four. Season with pepper and salt. Boil vegetables in salted water to barely cover until soft. Rub through a coarse strainer. Heat the fat in a frying pan or Dutch oven. Put in the meat and brown on all sides. If a frying pan is used, transfer the browned meat to a pot unless the pan is deep enough to hold the beef. Pour the vegetables and their liquid over the meat together with any seasoning desired. Cover tightly. Let it simmer slowly for 4-5 hours, turning twice. Thicken the gravy a little and pour atop the meat.
Submitted by Jul 26, 2009
15 min
30 min
45 min