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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother. Ingredients:
4 1/2 pounds chuck roast |
2 cups water |
2 cups ketchup |
1 tablespoon chili powder |
1 tablespoon white sugar |
1 teaspoon salt |
6 large potatoes, peeled and halved |
1 large onion, sliced |
6 carrots, peeled and sliced |
2 tablespoons all-purpose flour |
1/4 cup water |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
3. Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
4. Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.
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