Old Fashioned Beef Pot Roast Recipes

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Steps:

• Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

Steps:

• Preheat oven to 160°C.
• Peel and chop vegetables into large bite size pieces.
• Heat butter and oil in a big oven proof pot and add meat and brown on all sides.
• Remove meat and add garlic, cook till fragrant (if using onion add with garlic and cook for a few minutes) and then add remaining vegetables and bay leaves and cook for a few more minutes.
• Add the brandy and cook till evaporated.
• Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
• Pour the vinegar and stock over meat and vegetables.
• Place the lid on and cook in the oven for 2 - 2 1/2 hours at 160°C.
• Carve meat and serve combined with vegetables and juices.

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.