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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Got tired of same old pot roast so decided to spice things up a bit. Decided to try parsnips and rutabaga instead of potatoes. Yummy!! Even my husband liked it and he is a fuss pot. The meat will melt in your mouth. Ingredients:
5 lbs chuck roast (boneless or bone-in with as much fat removed as possible) |
1/4 cup flour |
1 tablespoon olive oil |
1 onion, chopped |
1 teaspoon garlic |
2 stalks celery, sliced |
1 can rotel tomatoes, w/chilies mild |
1 bay leaf |
3 carrots, pared & cut into slices |
1 rutabaga, pared and cut into bite-size cubes |
3 parsnips, pared and cut into slices |
Directions:
1. Pre-heat oven to 350 deg.
2. Flour the chuck roast; do not discard remaining flour.
3. Brown in olive oil in hot frying pan.
4. Transfer meat to good sized baking dish with a cover.
5. Brown onions, garlic and celery in same pan in which you browned meat.
6. Stir in remaining flour then transfer to all baking dish.
7. Add tomatoes to frying pan to get all the browned bits, then put into baking dish.
8. Add bay leaf.
9. Cover and cook for 2 hours.
10. Remove from oven and add vegetables.
11. Cook for 1/2 hour.
12. Taste for flavor.
13. Add salt, if necessary.
14. Cook for another 1/2 hour.
15. Remove from oven.
16. Put meat on platter surrounded by vegetables.
17. Serve gravy separately.
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