Country Pot Roast
Nutrition
Calories: 189 kcalCarbohydrates: 10 gProtein: 34 gFat: 15 gSaturated Fat: 11 gCholesterol: 40 mgSodium: 485 mgFiber: 8 gSugar: 8 gVitamin A: 27.575 IUCalcium: 38 mgIron: 12 mg
Ingredients
- 2 whole Garlic cloves
- 5 lbs boneless beef chuck pot roast
- 1/4 cup all-purpose flour
- 1/4 cup salad oil
- 1 cup tomato juice
- 2 whole medium carrot sliced
- 2 whole medium onions cut up
- 1 cup thinly sliced celery
- 1 tbsp salt
- 1 teaspoon oregano leaves
- 1/4 tsp pepper
Instructions
- Crush garlic and rub onto roast. On waxed paper, coat meat with flour.
- In 8-quart Dutch oven over high heat, in hot salad oil, cook pot roast until it is evenly browned on all sides.
- Add tomato juice and remaining ingredients except celery leaves and heat to boiling. Reduce the heat to low.
- Cover Dutch oven and simmer for 4 hours or until the meat is fork-tender, turning it occasionally. Transfer the meat to a warm platter.
- Fill blender three-fourths full with liquid and vegetables, cover, blend at high speed and pour into large bowl. Repeat until all is blended.
- Return the blended mixture to the Dutch oven; heat to boiling. Garnish the roast with celery leaves and serve with the hot gravy.