Beef Pot Roast

  • Cook Time: 3 - 3 1/2 hours
  • Rating:

Ingredients

  • 4 lb. Beef chuck roast
  • 2 Tbsp. flour
  • 1 Tbsp. cooking oil
  • 2 tsp. Salt
  • 1/2 tsp. Dry Marjoram, crushed
  • 1/4 tsp. Dry Thyme, crushed
  • 1/4 tsp. Dry Basil, crushed
  • 1/4 tsp. Pepper
  • 1/2 onion, sliced
  • 1/2 cup water
  • 1/2 cup dry Red wine
  • 3 medium onions, cut in wedges
  • 1 lb. Carrots, peeled and chopped
  • 8 small potatoes, peeled
  • 1/2 cup water
  • 1/2 tsp. Salt

Directions

Rub flour into the meat. Use a Dutch Oven to brown meat all over in hot oil. Season with 2 teaspoons salt, marjoram, thyme, basil and pepper. Add sliced onion, 1/2-cup water and wine. Cover and roast at 350 degrees for 2 hours. Add vegetables and 1/2-cup water. Sprinkle vegetables with 1/2 teaspoon salt; Cover and cook for 1 to 1 1/2 hours, or until the vegetables and meat are tender.

Remove meat and vegetables to a platter and cover with foil. Skim the fat from the pan juices. Add water to the juices to make 1 1/2 cups. Beat together: 1/2-cup water and 4 tablespoons flour. Stir in the juices. Cook over high heat, stirring constantly, until thickened to suit. Season with salt and pepper. Serve with sliced roast and vegetables.