Beef, Main Dishes

Pot Roast, Beef

  • 3-5 pounds Beef pot roast, with bone,boneless
  • 1/2 cups Flour
  • 1 teaspoons Salt
  • 1 Salt, seasoning
  • 1 teaspoons Garlic powder
  • 1/8 teaspoons Pepper
  • 3 pieces Garlic, fresh
  • 1/2 cups Shortening
  • ~ Water

    • Mix all the spices together except the garlic pieces. Cut cloves of garlic in half. Make slits in pot roast and put slices of garlic into the slits. Then rub with spice mixture. Flour this side. Turnand put spices on , then flour.

    Heat oil in roating pan, electic skillet. Add roast and brown, turn and brown on the other side, add water up to half of the roast, do not cover roast with water.Make sure your roast doesn't go dry, you wantbroth for gravy. So keep water level toabout half You may also fix this in a dutch oven on top of stove.

    Cover and roast till tender, about 2-21/2 hours. If you want to add vegtables, you should addthem when roast is half done, so vegetables won't be mush.

    To make gravy, melt 3 Tablespoons of shortening in kettle, add 3 Tablespoons of flour, when golden brown,stirring constantly so you won't burn your rue. Add broth from roast. You should use a wire wisk to blend well and no lumps.If gravy isn't brown enough, add some Gravy Magic, Kitchen Bouquet. If gravy is too thick add little water at atime to desired thickness. Make sure you bring it back to boil to blend. Salt and pepper to taste.If you can't make gravy, some people just don't have the knack. Take one or two packages of brown gravy mix to broth.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Jackson, Ohio. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!