My daughter loves pot roast and after dinner, she requested I put up a version for her and the rest of the college crowd who bothers to cook for themselves!
One beef pot roast (this can be a chuck roast, tri-tip, chuck steak . . .)preferably one that is on sale. Three to five pounds is good as you definitely want leftovers.
Two or three large potatoes, peeled and cut into quarters.
One onion, chopped
Five carrots, peeled and cut into large chunks
Onion soup mix
In a deep frying pan that has a lid or a pot with the same qualifications, pour in a tablespoon or two of oil. Heat. Dust the meat with flour and slightly brown on each side. Turn down the heat. Add the chopped onion, a cup of water, and herbs and spices of choice. If you aren't into that sort of thing, a packet of onion soup mix works well. Cover the pot and simmer on a low heat for an hour or so. Thirty minutes into the cooking, add the carrots. Twenty minutes before you think it might be done, add the potatoes. When the potatoes are tender, you are done. Lightly salt and pepper and serve.
No comments:
Post a Comment