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Recipe Servings: 6 to 8 Description: Pot Roast with Gravy. Can you get any better than that? Allergens: Animal, Beef, Carrot, Corn, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Nightshade, Onion, Pepper, Spices, Sugar, Wheat, White potato Ingredient List:

Qty	Name
1/2 cup	all purpose flour , divided
1 tbsp plus 2 tsp	salt
1-1/4 tsp	pepper
4 lb	chuck roast , (arm, blade, inside roll, English or Boston cut or shoulder clod)
2 tbsp	shortening
1 5oz jar	horseradish , if desired
1 cup	water
8	potatoes , small in size, pared and halved
8	carrots , medium sized, halved crosswise and lengthwise
8	onions , small in size
1/2 tsp	salt
as needed	water

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Instructions: Stir together 1/4 cup flour, 1 tablespoon plus 2 teaspoons salt and the pepper; rub mixture on meat. Melt shortening in large skillet or Dutch oven; brown meat over medium heat, about 15 minutes.

Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range or in 325 degree oven 4 hours or until meat is tender.

About 1 hour before end of cooking time, add vegetables and 1/2 teaspoon salt. Place meat and vegetables on warm platter; keep warm while making gravy. Serve gravy with meat and vegetables. 6 to 8 servings.

Gravy
Pour drippings (fat and juices) into a bowl, leaving brown particles in pan. Let fat rise to top of drippings; skim off fat, reserving 1/4 cup. Place reserved fat in pan. Blend in 1/4 cup all-purpose flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.

Measure meat juice; add water to measure 2 cups liquid and stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Makes about 2 cups gravy.
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Miscellaneous: Created: August 7th, 2007
Last Updated: August 9th, 2007
Source of Recipe: Unknown cookbook page
Filed Under: Dinner




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