Pass It on Pot Roast

"This is another great recipe from the Patti LaBelle cookbook. It is simple, easy and great tasting comfort food. I usually skip the water and double the beef broth. Also for extra richness I will add some red wine to the sauce before putting in the oven."
 
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photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
Ready In:
3hrs 30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat oven to 320 degrees.
  • Season beef with seasoned salt and pepper.
  • Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
  • In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
  • Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
  • Add 1 cup of water and all the broth. Bring to a simmer.
  • Cover and put in the oven for 2 hours.
  • Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
  • Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
  • Skim the fat from the surface of the cooking liquid.
  • In a small bowl add remaining flour.
  • Gradually add water to dissolve the flour.
  • Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
  • Salt and pepper gravy to taste.
  • Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
  • Enjoy!

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Reviews

  1. Great flavor! This is a pot roast you make with little work. I was not sure about how the flavor would turn out but it did turn out good. I did put in the Cooking wine as you suggested. Made for Spring PAC'09.
     
  2. Wonderful aroma! Tasty roast with lots of gravy. I think there is too much oil is in this recipe and also would skip the green pepper next time. Thanks mini-1 for sharing. Made for Fall PAC '08.
     
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RECIPE SUBMITTED BY

Hi, My name is Michelle and I am a newlywed during the Covid craziness. I used to do all the cooking, but now my handsome husband is the main chef in our home along with our daughter who is a culinary student. I can't wait to use some of the recipes on this site to share with my new family!
 
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