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Ingredientes
- 1 x 3-4 poound beef chuck pot roast
- 2 Tbsp. All purpose flour
- 1 tsp Salt
- 1/2 tsp Dry marjoram, crushed
- 1/2 tsp Dry thyme, crushed
- 1/4 tsp Dry basil, crushed
- 1/8 tsp Pepper
- 8 med Carrots, halved crosswise
- 4 med Onions, cut in wedges
- 1 lb Small whole potatoes, peeled
- 2 Tbsp. All purpose flour
- Â Â Snipped parsley
Direcciones
- Trim excess fat from meat. In a Dutch oven heat trimmings until 1 Tbsp. fat accumulates; throw away trimmings. Rub meat with 2 Tbsp. flour.
- Brown meat with 2 Tbsp. flour. Brown meat in the warm fat. Sprinkle the 1 tsp. salt, the marjoram, thyme, basil, and pepper over meat.
- Remove from heat; add in 1 1/2 c. water. Cover; bake in 350 oven for 1 1/2 hrs. Add in carrots, onions, and potatoes; sprinkle with 1/2 tsp. salt.
- Cover; return to oven and bake about 45 min more or possibly until meant and vegetables are tender. Remove meat and vegetables to heated platter; keep hot.
- Skim fat from pan juices. Add in sufficient water to juices to make 1 1/2 c. liquid. combine 1/2 c. cool water and 2 Tbsp. flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook 1 to 2 min more, stirring occasionally. Pour some of the gravy over meat. Pass remaining gravy. Garnish with snipped parsley.
- Makes 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 60 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 222mg | 9% |
| Potassium 288mg | 8% |
| Total Carbs 13.55g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.35g | 2% |
| Protein 1.55g | 2% |
