Pass It On Pot Roast

This is another great recipe from the patti labelle cookbook. It is simple, easy and great tasting comfort food. I usually skip the water and double the beef broth. Also for extra richness i will add some red wine to the sauce before putting in the oven.

Steps

Preheat oven to 320 degrees.

Season beef with seasoned salt and pepper.

Place the flour in a shallow plate and roll the beef in to coat , shaking off excess.

Set aside remaining flour.

In dutch oven , heat 2 tbsp oil over medium-high heat.

Add the beef and cook turning occasionally , until browned on all sides , about 10 minutes.

Transfer the meat to a plate and set aside.

Add the remaining 2 tbsp of oil to the pot and heat.

Add the chopped onions and green pepper and cook , stirring occasionally until tender , about 5 minutes.

Return the meat to the pot.

Add 1 cup of water and all the broth.

Bring to a simmer.

Cover and put in the oven for 2 hours.

Add the quartered onions , celery , carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.

Remove from oven.

Using a slotted spoon remove the roast and vegetables and cover with foil.

Skim the fat from the surface of the cooking liquid.

In a small bowl add remaining flour.

Gradually ad.

Ingredients

boneless beef roast, seasoning salt, fresh ground black pepper, all-purpose flour, vegetable oil, onions, green pepper, water, beef broth, celery ribs, baby carrots, red potatoes