Colonial Pot Roast Recipes

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COLONIAL POT ROAST



Colonial Pot Roast image

This is a wonderful pot roast for the fall and winter time. It is one of the many ways I love to make a pot roast. Try it in on a chilly day with some garlic mashed potatoes and some spiced apple cider.

Provided by southern chef in lo

Categories     Fruit

Time 11h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (4 lb) blade pot roast
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons salad oil
1/4 cup water
1 medium onion, cut into quarters
1 beef bouillon cube
1/3 cup hot water
1 butternut squash, peeled and sliced
2 medium tart apples, quartered and cored

Steps:

  • Dry meat with paper towel.
  • Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
  • Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
  • Dissolve bouillon cube in 1/2 cup of hot water.
  • Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
  • Remove the meat and vegetables to heated platter.
  • Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.

Nutrition Facts : Calories 307.7, Fat 10.8, SaturatedFat 1.6, Cholesterol 0.1, Sodium 1141.5, Carbohydrate 54.7, Fiber 8.6, Sugar 17.1, Protein 4.4

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