Mom's Pot Roast

🧂 Ingredients

• 3 lb. chuck roast
• 6-10 Russet potatoes

  peeled
• 6-10 large carrots

  peeled
• 2 cups water
• 1 tsp. Salt & pepper

  to taste
• 1 cup UNBLEACHED all-purpose flour

  or Gluten Free flour, divided use
• 3 tbsp. avocado oil
• 1/4 to 1/2 tsp. garlic powder
• 1 tbsp. parsley flakes
• 4-5 drops kitchen bouquet seasoning
• 1 cup flour

  divided use

Instructions

• 1 Sprinkle roast with salt and pepper and dredge in about half a cup of flour.
• 2 Heat oil in a large Dutch oven or roaster pan that can be placed in the oven.
• 3 Brown meat on all sides.
• 4 Add about a pint of water, cover roasting pan with lid and place in 350° oven.
• 5 Bake about 2 hours.
• 6 Put in potatoes, sliced in half lengthwise, carrots that are peeled and sliced
  lengthwise if very thick.
• 7 Add another cup or pint of water if necessary.
• 8 Sprinkle salt and pepper on the vegetables.
• 9 Cook in oven another hour to an hour and a half, or until carrots are cooked all
  the way through.
• 10 Remove carrots and potatoes to a casserole dish.
• 11 Remove meat to a platter and slice.
• 12 Place roaster pan on stove top on medium high heat.
• 13 Starting with about a half cup of flour, add cold water and whisk until mixture
  becomes runny.
• 14 Whisk into broth mixture from meat.
• 15 Season with garlic powder, pepper, parsley and a few drops of Kitchen Bouquet
  seasoning.
• 16 If necessary, whisk another batch of flour paste into broth from meat in order
  to get a thickened gravy.
• 17 Serve with meat and vegetables.

Nutrition Info