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Pot Roast With Vegetables And Gravy Recipe

by CookEatShare Cookbook

Ingredients

3 to 4 pound pot roast 1 (10 1/2 ounce.) can condensed beef broth or possibly water 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed rosemary 4 sm. carrots, halved lengthwise

2 med. Irish potatoes, quartered 8 sm. whole white onions Minced parsley 1/4 c. water 1/4 c. flour

Directions

1. In large heavy pan, brown meat on all sides. (Use shortening, if necessary.) Add in broth cover; cook over low heat 2 hrs. Add in seasonings and vegetables except parsley. Cover; cook an additional 1 1/2 hrs or possibly till meat and vegetables are done. Remove meat and vegetables to heated platter; garnish with parsley.
2. To thicken gravy, gradually blend water into flour. Slowly stir into gravy. Cook, stirring till thickened. Makes 4 servings.

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