Pot Roast

Oxmoor House
8 servings


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1 (4-pound) boneless chuck roast
1/8 pound salt pork, thinly sliced
1/8 teaspoon pepper
1 clove garlic, minced
1 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup shortening
2 medium onions, sliced
1 bay leaf
1 cup water


Cut deep slits randomly in roast. Rub salt pork slices with pepper, and insert slices into slits. Rub entire surface of roast with garlic, salt, and flour.

Brown roast on all sides in hot shortening in a large Dutch oven. Add sliced onion, bay leaf, and 1 cup water. Cover and simmer 2 1/2 hours or until meat is tender.

Transfer roast to a serving platter. Remove bay leaf from gravy and discard. (Gravy may be thickened with additional flour, if desired). Serve gravy with roast.

Created date

February 2010