Country Pot Roast

Country Pot Roast

30 Reviews 4 Pics
Recipe by  Crisco Baking Sticks®

“This traditional chuck roast recipe is chock full of vegetables and flavor. It's sure to be a family favorite.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine 1/3 cup flour, salt, and pepper; coat meat evenly.
  2. Melt Crisco in a Dutch oven over medium heat. Brown meat well on all sides. Add 2 cups water and bay leaf. Cover and simmer for 2 hours; do not boil. If needed, add water during cooking.
  3. Peel onions and pare potatoes, carrots, and turnips.
  4. When meat has simmered for 2 hours, add vegetables to Dutch oven. Cover and simmer for 1 hour or until meat and vegetables are tender.
  5. Remove meat and vegetables and arrange on a heated platter; keep warm. Strain liquid and add water, if necessary, to make 1-1/2 cups liquid. Return to Dutch oven.
  6. Blend 1/2 cup cold water and 1/4 cup flour until smooth. Slowly stir into pot roast liquid. Cook and stir until gravy thickens and comes to boiling. Cook and stir for 1 minute. Serve with meat.

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Reviews (30)

Rate This Recipe
serling126
31

serling126

A good basic pot roast recipe... liked the addition of turnips. Made in crock pot, 6 hrs on low setting.

OKSANUT
30

OKSANUT

Meat turns out excellent! The only problem I had was the potatoes that didn't really cook well after an hour of simmering. I would recommend you add potatoes earlier OR turn heat to medium for 15-20 minutes when you add potatoes. You do not wish to boil bell peppers though as they will become way too soft, so add peppers in the last 30 minutes.

KCLYNND
24

KCLYNND

I must admit, I used Clarified butter rather than Crisco, but otherwise pretty much followed the recipe. It turned out very well. It was nice to find a recipe that didn't call for canned soup.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 607 cal
  • 30%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 50.3 g
  • 16%
  • Protein
  • 32.4 g
  • 65%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

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