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Pot Roast - Mom by

Source: Carolyn Falter


Chuck roast
Vegetable oil
Salt & Pepper
1 can beef broth
Kitchen Bouquet


Brown chuck roast, all sides, in oil in skillet on stove. Season meat and vegetables with salt & pepper. Put meat and vegetables in covered roaster. Add can of beef broth and some kitchen Bouquet. Cook covered in 350 degree oven for approx 3 hours, basting every 1/2 - 1 hour.

After roast is cooked, make gravy from juices. Melt 4 T butter in a pan, then whisk in 4 T flour till bubbly. Slowly add 2 cups of juice and/or beef broth with whisk till smooth. Bring to slow boil and simmer till thickened. Add salt, pepper and kitchen bouquet for flavor.

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