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Dill Pot Roast with Carrot Gravy
Ingredients:
¼ c plus 2 T flour 3 t salt ¼ t pepper 1 3 to 4 – lb. chuck roast 3 T oil 1 med. onion, sliced 1 t dill seeds 2 T vinegar 1 c. grated carrot
Instructions:
Combine ¼ c. flour, salt and pepper; dredge roast in mixture. In electric skillet, brown all sides of roast in oil at high heat; drain off excess oil. Add onion, dill seeds vinegar and ½ c. water. Turn heat to simmer (220º), cover and cook for 2 hours and 30 minutes. Add carrots and simmer covered 1–hour longer. Remove meat. Mix remaining flour with ½ c. milk; add to pan juices and vegetables and thicken for gravy. Yield: 6-8 servings. Sometimes I add chopped carrots instead of the grated ones and I always add quartered potatoes like in a pot roast. Number of potatoes depends on the number of people. I tend to follow my mom’s rule -- one potato per person plus one more.
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Source
, placed on 2/2/2011 by
Mikie
-- I adjusted original recipe found in Famous Recipes of America (Meats volume), Louisville, KY, 1968. Original sent in by Mrs. Ireta Green, Carson City, NE. Five volume set was a birthday gift from mom and dad around my sophomore or junior year in college. I was intrigued by an advertisement received by mail and mom ordered it for me as a surprise.