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Beef Pot Roast Recipe

by CookEatShare Cookbook

Ingredients

3-4 pound brisket; chuck, shoulder or possibly rump roast Flour Garlic pwdr 2 tbsp. vegetable oil 5-6 carrots

2 med. onions Few potatoes 2 c. water or possibly beef stock, canned Salt and pepper 1 bay leaf

Directions

1. Rub meat with garlic pwdr and then flour. Heat oil in pan to be used. Brown meat on all sides. Salt and pepper to taste. Add in 2 c. water or possibly stock to pan. Cook 3 1/2 to 4 hrs. Thirty min before it's done, add in vegetables. Turn meat and add in more liquid if needed. Remove bay leaf before serving.

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