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HH Pot Roast
Nb persons: 8
| 1 | 3-lb chuck or rump roast |
| 1 t | garlic powder |
| 1 t | season salt |
| 1 t | pepper |
| 3 t | vegetable oil |
| 2 c | water |
| 1 | lrg onion, wedged |
| 5 | carrots, cut into 2 inch pieces |
| 4 | lrg russet potatoes, quartered |
| 1/2 c | self rising flour |
| salt and pepper to taste |
Dry the roast off with paper towels. Rub roast with the seasonings. Brown oil in oil over medium high heat in a heavy dutch oven. Pour 2 cups water around the meat. arrange onion wedges on top of the meat. Cover tightly, reduce heat and simmer 1 1/2- 2 hours, or until meat is very tender. Add carrots and potatoes to dutch oven, cover tightly, and simmer 30 minutes, or until vegetables are tender.
Remove from heat; transfer roast and vegetables to serving platter, and keep warm. Measure drippings and add water to make 3 cups. Pour into dutch oven, add flour, and whisk until smooth. Cook over medium heat until mixture is thickened, whisking constantly. Season to taste with salt and pepper. Serve with roast, vegetables and biscuits. Serves 8
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