recipe friday

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New England Pot Roast


¼ C all-purpose flour
1 T plus 2 tsp salt
1¼ tsp pepper
4 lb beef chuck pot roast
2 T shortening
1 C water
8 small potatoes, pared and halved
8 medium carrots, halved crosswise & lengthwise
8 small onions, quartered
½ tsp salt

GRAVY (see below)

Directions - Roast

Stir together flour, salt, and pepper, and rub mixture on meat thoroughly.
Melt shortening in large skillet or Dutch oven; brown meat over medium heat, about 15 minutes
Reduce heat; add water; cover tightly and simmer on top of range or in 325-degree oven for 4 hours or until meat is tender
About 1 hour before end of cooking time, add vegetables and ½ tsp salt

Directions – Gravy

Pout drippings (fat and juices) into a bowl, leaving brown particles in pan
Let fat rise to top of drippings; skim off fat, reserving ¼ C
Place reserved fat in pan
Blend in ¼ C all-purpose flour
Cook over low heat, stirring until mixture is smooth and bubbly
Remove from heat

Measure meat juice
Add water to measure 2 C liquid and stir into flour mixture
Heat to boiling, stirring constantly
Boil and stir 1 minute
Season with salt and pepper

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