Ingredients for Colonial Pot Roast
- Blade Pot Roast
- All Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Salad Oil
- 1/4 cup water (plus additional for bouillon and thickening)
- 1 large onion, chopped
- Beef Bouillon Cube
- Hot Water
- Butternut Squash
- Tart Apples
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How to Make Colonial Pot Roast
- Pat the meat dry with paper towels.
- In a bowl, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Dredge the roast in the seasoned flour, ensuring it's evenly coated. Reserve any leftover flour.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the roast on all sides.
- Remove the roast and pour off excess drippings.
- Add 1/4 cup water and 1 large chopped onion to the pot.
- Return the roast to the pot. Cover tightly and cook in a preheated oven at 325°F (160°C) for 10 1/2 hours.
- While the roast cooks, dissolve 1 beef bouillon cube in 1/2 cup of hot water.
- After 10 1/2 hours, add the bouillon mixture, 1 medium butternut squash (peeled, seeded, and cubed), and 2 medium apples (peeled, cored, and quartered) to the pot.
- Cover tightly and continue cooking for 30-35 minutes, or until the meat and vegetables are fork-tender.
- Remove the roast and vegetables from the pot and place them on a heated platter. Let rest for 10 minutes before serving.
- In a small bowl, whisk together the reserved flour with 2 tablespoons of cold water to form a smooth slurry. Gradually whisk the slurry into the cooking liquid in the pot, stirring constantly until the sauce has thickened.
- Serve the pot roast with the thickened gravy, accompanied by your favorite sides like garlic mashed potatoes and spiced apple cider.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
68g
Fat
7g
Carbs
18g
