Beef Pot Roast
This is one of my family’s favorite meals. I have made it in the slow cooker and in a slow oven, but the slow oven is the most tender and moist meat. And my favorite way to fix it.
- 3 to 4-lb. chuck or rump pot roast
Preheat oven to 300 degrees.
Roll in flour; season with salt and pepper; brown on all sides in hot fat (I used bacon grease) in a large dutch oven.
Add 1/2 cup water. Cover and cook slowly for 2 1/2 to 3 hours or until tender, adding more water if needed.
If desired, add potatoes and carrots the last 45 minutes.
Make gravy with the pan juices and a slurry of flour and water. Season to taste.
Makes 6 to 8 servings.
“God often uses bitter experiences to make us better.”