Beef Pot Roast
Portion Size: 3 oz. beef, ½ c. carrots, ½ c. potatoes
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 to 4 pounds chuck, shoulder, top or bottom round, brisket, blade or rump roast | Trim all visible fat |
| 1/4 teaspoon garlic powder | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/4 cup flour | |
| 1 tablespoon vegetable oil | |
| 2 cups diced carrots | Washed, peeled and diced |
| 3 cups diced potatoes | Washed, peeled and diced |
| 1/2 cup diced onion | Washed, peeled and diced |
| 1/2 cup diced celery | Washed, trimmed and diced |
| 2 cups low sodium beef stock, low sodium vegetable stock, or water | |
| 1 bay leaf |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine garlic powder, salt, pepper, and flour. | |
| 2 | Dredge meat in flour mixture. | Discard excess flour |
| 3 | Heat oil in a heavy pan. | |
| 4 | Brown the meat on all sides in the oil. | |
| 5 | Drain excess fat. | |
| 6 | Add carrot, onions, potatoes, celery, stock, and bay leaf. | |
| 7 | Cover and bake in 300 degree oven for 3 to 4 hours. | |
| 8 | During this time turn the meat several times and, if necessary, add additional stock. | Cook until internal temperature reaches 165 degrees F for 4 minutes |
| 9 | Discard bay leaf and serve. | |
| *** | ***This may also be cooked in a crock pot for 8 to 10 hours on low heat or 6 to 8 hours on high heat. | Cook until internal temperature reaches 165 degrees F for 4 minutes |
Posted in Beef Dinner Recipes
