Saturday, June 25, 2011

Pot Roast

This is my mother's recipe - simple, yet a delicious comfort food.

1 lb boneless beef chuck roast
1 T. oil
Salt and Pepper
3/4 c. water
2 carrots, pared and halved
1 small onion, quartered
2 medium potatoes, pared and quartered.

In a heavy skillet, brown the meat on all sides in the hot oil. Season with salt and pepper.

Add the water, cover and simmer for 1 hour, adding water if necessary.

Add the vegetables and simmer 45-60 minutes, or until everything is tender.

Serve with the skimmed pan juices (do not thicken).

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