Combine flour, salt, pepper and ginger.
Dredge meat in seasoned flour.
Brown pot roast in oil.
Pour off excess drippings.
Add cinnamon stick and water.
Arrange dried fruit on pot roast.
Cover and cook slowly for 2 1/2 to 3 hours or until meat is tender.
Add orange juice and cook slow for 15 minutes. Discard the cinnamon stick.
Remove meat to heated platter. Thicken fruit and liquid mixture with cornstarch for gravy.
Brown pot roast in oil and drain.
Add water, soy sauce, pepper and onion.
Cover tightly and cook slowly for 2 1/2 to 3 hours on top of stove.
Cook until meat is almost tender.
Add green peppers, apples, raisins and brown sugar.
Continue cooking until meat is tender, about 30 minutes.
wine.
For the pot roast:
Cut the beef
Trim fat from blade chuck roast.
Put into Corning Ware pot. Add remaining ingredients.
Cover and bake 2 1/2 hours at 325\u00b0 to 350\u00b0.
Place meat on large piece of heavy-duty foil.
Spread undiluted cream of mushroom soup over meat.
Sprinkle with dry onion soup mix.
Wrap in foil, sealing with double fold.
Place seam side up in large baking pan.
Bake at 350\u00b0 for 1 1/2 to 2 hours or until tender.
When done, lift roast from foil, slice pot roast and place in casserole.
Spoon some gravy over meat.
Dilute if gravy is too thick.
Serve with mashed potatoes, rice or noodles.
Makes 6 servings.
ay leaf.
Add to pot, simmer covered for 2 hours
Put roast in roasting pan with lid.
Mix soups, water and mushrooms until blended.
Pour over roast.
Bake, covered, at 350\u00b0 for about 5 hours.
Add more water while cooking if it thickens too much.
When meat is tender, cut into large pieces.
Put gravy over rice, noodles or mashed potatoes.
Brown roast in 1/4 cup oil in Dutch oven. Add garlic, thyme, vinegar, salt, pepper and 1/3 cup water. Cover and cook over low heat for 2 hours. Add tomatoes; simmer for about 1 hour longer or until roast is tender. Remove roast to hot plate.
Remove garlic and discard.
Mix flour with 1/4 cup water. Stir into tomato mixture. Cook until thick, stirring constantly. Pour over noodles. Serve with roast.
Place roast in oven-proof dish.
Trim excess fat from roast.
Coat meat with flour.<
mount of water; serve with roast.
ven safe pot w/lid brown both side of the roast, using
POT ROAST: Use a metal skewer to
arge Dutch oven or any pot with a tight-fitting lid
Sprinkle meat with salt and pepper.
Place in slow cooker.
Combine remaining ingredients.
pour over pot roast.
cover; cook on low 8-10 hours-- enjoy.
Place pot roast into crock-pot. Add water, salt and pepper. Peel and cut up potatoes and place in crock-pot. Let cook on high for 5 to 6 hours. When pot roast is ready, put about 4 tablespoons oil in skillet and let it heat. When it is hot, put 2 or 3 tablespoons flour, salt and pepper. Stir continuously until brown. Pour into crock-pot over roast and potatoes. Stir. This makes the gravy. Serve with corn bread or hot biscuits.
fe pot or dutch oven. Sear all sides of the roast in
Coat the pot roast with olive oil and a
at from top.
Place pot roast into refrigerator after it has
Wipe off roast with damp paper towel.