Pot Roast Recipe Recipe

Name: Pot Roast Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 pound pot roast (beef, chuck, shoulder, or possibly rump); Clove of garlic; Flour; 1 teaspoon salt; 1/2 teaspoon pepper; 4 strips bacon or possibly 2 tbsp. vegetable oil; 1 onion, minced; 1 c. beef stock; 1 c. cider or possibly beer; 8 med. prunes; 6 whole cloves; 1/2 teaspoon ginger; 2 tbsp. sugar

Servings: persons

4 to 5 pound pot roast (beef, chuck, shoulder, or possibly rump)
Clove of garlic
Flour
1 teaspoon salt
1/2 teaspoon pepper
4 strips bacon or possibly 2 tbsp. vegetable oil
1 onion, minced
1 c. beef stock
1 c. cider or possibly beer
8 med. prunes
6 whole cloves
1/2 teaspoon ginger
2 tbsp. sugar

1
Fry bacon in deep heavy pan.
2
Remove bacon.
3
Saute/fry onions in bacon drippings till golden brown.
4
Remove.
5
Rub meat with garlic.
6
Dredge meat with flour, salt and pepper.
7
Brown well in drippings.
8
Add in rest of ingredients.
9
Bring to a boil, cover and slow simmer on top of stove or possibly in a 325 degree oven.
10
Remember to add in water if liquid boils away.
11
Cook 3 to 4 hrs or possibly till tender.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 to 5 pound pot roast (beef, chuck, shoulder, or possibly rump), Clove of garlic, Flour, 1 teaspoon salt, and more.

Yes, Pot Roast Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Recipe

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