Russ's Beef Pot Roast
Time needed
25 min
preparation
+
3-4 hour
cooking
Serving Size / Yield
4-8 servings
Ingredients
- 4 lbs. chuck, round, or rump of beef
- 1/4 C. flour
- 3 Tbs. vegetable oil
- salt and pepper, to taste
- 1/2 C. water
Directions
Dredge meat with flour. In skillet, brown meat on all sides in hot oil. Season with salt and pepper. Place browned meat and water into crockpot, cover, and cook slowly on medium until tender, 3 to 4 hours. As the liquid cooks away, add more as needed. Serve with gravy and vegetables.
Variations:
1- Add uncooked pared potatoes, carrots, green beans, celery, and onions just long enough before serving to cook them. They may be whole, quartered, or sliced.
2- Use tomatoes or tomato juice in place of water.
