Beef Pot Roast
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- 4 lb
- chuck, round, or rump of beef
- 1/4 c
- 3 Tbsp
- vegetable oil
- salt and pepper, to taste
- 1/2 c
- 1 pinch
- fresh parsley
1Dredge meat with flour. In skillet, brown meat on all sides in hot oil. Season with salt and pepper.
2Place browned meat and water into crockpot, cover, and cook slowly on medium until tender, 3 to 4 hours.
3As the liquid cooks away, add more as needed.
Serve with gravy and vegetables.
Garnish with fresh parsley, if desired
4Variations: 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.