Texas Pot Roast

The pot roast:

The sauce:

1. Rub roast with salt and flour. Place in large Dutch oven or oven-proof casserole on the stove. If the meat had little visible fat (as with a brisket), add the vegetable oil. Then, over medium-high heat, brown the meat on all sides.
2. Preheat the oven to 350 degrees.
3. Remove the beef to the side. Pour off any excess fat if necessary (I have never had it be necessary). Place all ingredients for the sauce into the cooking container and blend together. Bring to a boil, then reduce the heat and simmer the sauce for 10-15 minutes until slightly thickened.
4. Put the roast in the cooking container, coat all sides with sauce and cover. Place in the oven and cook for one hour.
5. Then add the potatoes, carrots, and onion. Cover and continue cooking for one hour or until the meat is fork tender.
6. When the meat is ready, remove and let stand for 20 minutes before slicing. Meanwhile, let vegetables soak in the sauce.
7. Serve slices of beef with the vegetables by side. Ladle some sauce on beef and place the remaining sauce on the table to be added by individual taste.

URL:http://users.ipfw.edu/tankel/recipe7.htm
Revised: 25 June 1998