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German Pot Roast And Vegetables

Yield 8 to 10 servings


  • 3 tablespoons shortening
  • 1 (3- to 4-pound) boneless rump roast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 medium onion, peeled and sliced
  • 1 small green pepper, diced
  • 6 medium carrots, scraped and cut into 1-inch slices
  • 3 medium potatoes, peeled and quartered
  • 1/4 cup all-purpose flour
  • 1 cup water

How to Make It

  1. Melt shortening in a large Dutch oven over medium heat. Add roast, and brown roast on all sides; sprinkle with salt and pepper. Top meat with onion, green pepper, carrots, and potatoes. Cover and bake at 300° for 2 hours or until meat is tender.

  2. Remove roast and vegetables to a serving platter; reserve pan drippings in Dutch oven. Combine flour and water; stir until smooth. Pour flour mixture into pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Serve gravy with roast and vegetables.

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