Pot Roast of Beef with Vegetables

Serves: 12
Total Calories: 253


1/2 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
4 pounds roast beef
2 tablespoons vegetable shortening
1 cup water
5 onions quartered
5 carrots, quartered
5 potatoes, pared
1/2 teaspoon salt
black pepper


Mix flour, 1 teaspoon salt, paprika, and pepper rub flour mixture into both sides of pot roast. Brown meat well in hot shortening in large heavy Dutch oven or skillet. Add water. Cover tightly and simmer about 3 hours or until meat is nearly tender. Add vegetables, sprinkle with remaining salt and pepper to taste. Continue simmering until meat and vegetables are tender, about 45 minutes. Serve meat and vegetables immediately with juices from roast as desired. Makes enough meat for three meals.

Nutritional Facts:

Serves: 12
Total Calories: 253
Calories from Fat: 56

This Pot Roast of Beef with Vegetables recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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