Servings: 4 pound beef roastCook Time: 3-4 hours at a simmer
4 pounds beef roast
8 small potatoes, halved
8 small onions
8 medium carrots cut into fourths
2 teaspoons each, salt & pepper
Pot Roast Gravy
1/2 cold water
1/4 cup flour
2 cups broth (taken from your cooked beef and vegetables)
Cook beef in a heavy bottomed pot or dutch oven until brown on all sides. Reduce heat to low and sprinkle with salt & pepper. Cover the meat with water and bring it to a boil. Cover and simmer for 2 1/2 hours.
Add vegetables, simmer for another hour or until beef is tender (200 degrees internal) and vegetables are done.
To make gravy:
Remove the vegetables and beef from your pot. Skim off the fat from the surface and discard. Whisk together 1/4 cup of flour and 1/2 cup of cold water until smooth. Bring two cups of the beef broth to a boil and slowly whisk in your flour mixture. Simmer until thickened.
Submitted by: twoturkey on January 17, 2011