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Old Fashioned Beef Pot Roast

(1 Votes)
SERVES
4
COOK TIME
1 Hr 40 Min

It seems as if some version of pot roast is popular in just about every culture and in every type of regional cooking. Nothing beats the perfection of an old-fashioned recipe!

What You'll Need:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (3- to 4-pound) beef bottom round roast, trimmed
  • 1/4 cup vegetable oil
  • 4 cups water
What To Do:
  1. In a large bowl, combine flour, salt, and pepper; mix well. Rinse beef and place in flour mixture while still wet, coating completely.
     
  2. In a large pot, heat oil over medium heat until hot but not smoking. Add coated beef and cook 5 to 6 minutes, turning to brown on all sides. Add water and bring to a boil.
     
  3. Cover and cook 1-1/2 to 1-3/4 hours, or until beef is tender and sauce thickens.
Notes

If the cover to your pot has a vent, then allow it to vent; otherwise, use a toothpick to keep the cover slightly ajar, allowing a little steam to escape during the cooking.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I haven't made these yet, but I can't wait to try all! I am very excited about this website! Thank you!

I forgot to add that I use Beef broth too. instead of just water!

I usually add a tablespoon of Apple cider vinegar and it tenderizes it beautifully! I also add Potatoes, Onions, and carrots. all in one pot! makes it so easy. dont add the potatoes until closer to the end of cooking time.

I would definitely agree with the other comments, I would never add just water to any roast, & yes, I would brown it first, adding a large vidalia onion while I'm browning the roast, I would also add carrots, potatoes & garlic, while it's cooking in the oven, if I had time I would make some Yorkshire pudding to finish off the meal. Yum, Yum.

I agree with dlita13, I would suggest using beef boullion instead of just plain water, onions, celery and carrots are a must, of course at least 2 small garlic cloves, 1 bay leaf, some parsley and I always put in a small pinch of crushed red pepper to give the dish a little heat. You can't tase it in the finished pot roast, but it sure does give it a nice little kick. When my roast is completely finished, I swirl a 1/2 teaspoon dijon mustard before I make the gravy. Sounds like a lot of spices, but small amounts make a good roast dynamite.

I think if you do this you will have a very nicely bland piece of boiled meat! At least you've recommended browning it on all sides - but how about some onion and garlic and any other seasoning that brings out some flavor - and then some taters and carrots and more onion put in early enough to cook and get some color on them? This recipe all by itself sounds pretty juvenile.

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