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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This is a wonderful pot roast for the fall and winter time. It is one of the many ways I love to make a pot roast. Try it in on a chilly day with some garlic mashed potatoes and some spiced apple cider. Ingredients:
1 (4 lb) blade pot roast |
1/4 cup all-purpose flour |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
3 tablespoons salad oil |
1/4 cup water |
1 medium onion, cut into quarters |
1 beef bouillon cube |
1/3 cup hot water |
1 butternut squash, peeled and sliced |
2 medium tart apples, quartered and cored |
Directions:
1. Dry meat with paper towel.
2. Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
3. Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
4. Dissolve bouillon cube in 1/2 cup of hot water.
5. Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
6. Remove the meat and vegetables to heated platter.
7. Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.
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