German Pot Roast And Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons shortening |
1 (3- to 4-pound) boneless rump roast |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 medium onion, peeled and sliced |
1 small green pepper, diced |
6 medium carrots, scraped and cut into 1-inch slices |
3 medium potatoes, peeled and quartered |
1/4 cup all-purpose flour |
1 cup water |
Directions:
1. Melt shortening in a large Dutch oven over medium heat. Add roast, and brown roast on all sides; sprinkle with salt and pepper. Top meat with onion, green pepper, carrots, and potatoes. Cover and bake at 300° for 2 hours or until meat is tender.
2. Remove roast and vegetables to a serving platter; reserve pan drippings in Dutch oven. Combine flour and water; stir until smooth. Pour flour mixture into pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Serve gravy with roast and vegetables.
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