Pot Roast

Pot Roast
I have never used a recipe for this so this is just an approximation. Lots of different things can be done with Pot Roast and you can use several different cuts of meat.

Chuck Roast or other appropriate roast
2 or 3 tbsp olive oil
2 tbsp flour
salt and pepper
parsley
thyme
red wine
1 large onion
4 or 5 large potatoes
4 or 5 carrots


Mix together flour and herbs. Dredge meat in flour mixture until well coated. Heat olive oil in large dutch oven and brown meat on all sides. Remove meat to a dish and pour the wine in the pan and use it to loosen up all the browned bits in the bottom. Put meat back into the wine mixture, add vegetables all around and add 2 or 3 cups of water or broth. Cook on a low heat for 3 or 4 hours until meat is tender. If you want to use a crock pot, you must put in vegetables first and place meat on top. Add 2 cups of water heat all day on low.

Variations:

Add Lipton onion soup mix to crock pot or dutch oven after water is added.
Add Turnips or parsnips for another root vegetable.