WKYT - Chef Walter - Recipes

Family Pot Roast Wednesday, July 7, 2010


1 pot roast, 4 pounds (I use chuck or bottom round if it is on sale)
flour for dredging
2 TBSP oil
salt and pepper
1 medium onion, sliced
1/4 cup water or beef broth
4 medium potatoes, halved
6 carrots, halved lengthwise and crosswise
4 onions, cut in wedges
2 parsnips, cut in 2-inch pieces


Trim any fat from pot roast. Dredge pot roast with the flour; brown in hot oil in a heavy Dutch oven or stock pot with a good lid, turning to brown all sides. If you have a rack that will fit the pot, put it under the roast. Season with salt and pepper; add sliced onion and water or beef stock . Cover and simmer for 2 1/2 to 3 hours. Add vegetables and simmer 1 hour longer. Remove roast and vegetables with a slotted spoon and arrange on a large platter. Allow to stand about 10 minutes before slicing roast. To make gravy: Add enough water to pot roast liquid to make 2 cups; heat. Mix 2 tablespoons of flour with a little cold water; stir until smooth. Stir flour mixture into the broth and allow to boil and thicken. Season to taste.


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