Pot Roast with Vegetables
Category | Subcategory | Source |
---|---|---|
Meats | Beef | Southern Living Page # 59 |
Ingredients
- 1 (4-pound) boneless pot roast
- 3 tablespoons vegetable oil
- Salt and pepper to taste
- 1 1/2 cups dry white wine
- 1 cup water
- 1 bay leaf
- 5 large springs fresh parsley
- 1 1/2 teaspoons dried thyme leave
- 12 small carrots, peeled
- 12 small potatoes, peeled around
- the middle
- 12 small onions, peeled
- 1 (10 o.z.) package frozen whole
- green beans
- 1/4 cup plus 2 tablespoons all-
- purpose flour
- 1/2 cup water
Directions
- Brown roast on all sides in hot oil in a large Dutch oven; sprinkle
- with salt and pepper. Add wine and 1 cup water; bring to boil.
- Remove from heat.
- Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in dutch
- oven with beef. Cover and bake at 325 degrees for 1 1/2 hours. Add
- carrots; cover and bake an additional 30 minutes. Add potatoes and
- onions; cover and continue to bake an additional hour or until ll
- vegetables are tender. Remove from oven; set aside and keep warm.
- Cook green beans according to package directions; drain and set
- aside.
- Remove roast and vegetables to large serving platter, reserving 2 3/4
- cups drippings in Dutch oven. Arrange green benas on platter with
- roast.
- Combine flour and 1/2 cup water, mixing well to form a paste.
- Gradually sitr flour mixture into reserved pan drippings; cook,
- stirring constantly, until thickened and bubbly. Serve gravy with
- roast.
- Yield: 8 to 10 servings.