Craig Family Pot Roast
 *Mother was famous for her “skillet” pot roast suppers.  She would prepare the roast as usual, but instead of cooking in oven, she just put everything in the electric skillet, covered it, and ignored it while she went on to make her famous biscuits, seasoned green beans and desserts! The amounts here would vary as to the size family present and their respective appetites.
 

Fresh finely-marbled chuck roast
White potatoes, peeled and quartered
White or yellow onions, peeled and quartered
Carrots, peeled and cut into spears or chunks
Celery, rinsed and sliced
1/4 cup Worcestershire sauce
Salt and pepper to taste
Pinch of thyme
Pinch of savory
Oven:  350

Sear the roast in hot fat to seal and brown.  Place in skillet with vegetables, seasoning and 3/4 cup water.  Cover with tight fitting lid and cook 1 1/2-2 hours, depending on size of roast and desired doneness.  For oven method, during last thirty minutes of baking, remove lid to brown vegetables and meat.
 
 

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