pot roast

Ingredients:

• 1 (3 -5 lb) bottom round beef roast
• salt
• pepper
• 2 tablespoons cajun seasoning (or seasoning of your choice)
• 4 medium carrots, cut in 2 inch lenths
• 2 large onions, quartered
• 8 medium fresh mushrooms, whole
• 12 small new potatoes, scrubbed
• 1 1/4 cups water, divided (or beef broth)
• 3 tablespoons water, cold
• 1 tablespoon cornstarch
  

Preparation:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy

Note:

• other than the onions, we decided not to cook the vegetables with the pot roast.
• i used beef broth, which i find made for a better gravy
• don't forget to serve up the onions that are at the bottom of the pan! yummy!
  

  
  
  

Prepared: 2013-04-13

Makes: 6 servings

Calories: 309 per serving

Categories: Beef

recipe source:
food.com