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BEEF POT ROAST

Yield 8
Prep Time40 minutes
Cook Time4 hours
Total Time4 hours 40 minutes
Course: Main Course
Keyword: Beef pot pie

Ingredients

Ingredient

  • 4 lb BEEF POT ROAST, RAW
  • 1 ¾ C WATER BOILING
  • 1 tsp SALT
  • ¼ tsp PEPPER BLACK, GROUND
  • 1 C ONIONS FRESH, SLICED
  • ¼ tsp GARLIC POWDER
  • ¼ C FLOUR WHEAT, GENERAL PURPOSE
  • ¾ C WATER COLD
  • 2 C RESERVED STOCK

Instructions

Method:

  • Place roasts in stock pot; brown on all sides; add water.
  • Add salt, pepper, onions, and garlic. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. Remove scum as it rises to the surface during cooking. Remove cooked beef. Skim off excess fat from stock. Reserve stock for use in Step 4.
  • Let roast stand 20 minutes; slice 1/8-inch thick.
  • Combine flour and water, stirring until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened. Remove bay leaves before serving.

Notes

Serve sauce with sliced meat.