Zeeff Pot Roast

Pot Roast is one of my favorite meals! It's especially good when it's chilly outside.

Ingredients: 

3 1/2 lbs of beef shoulder or boneless chuck roast
about a cup or so of flour
2 tablespoons of butter plus one stick (8 tablespoons)
1 small onion
pepper
oregano
3-4 small potatoes
baby carrots

Directions: 

1. Cut off good size chunks of meat (3 to 4 inch pieces).
2. Rinse off the meat pieces in cold water.
3. Put flour on each side of the meat pieces and poke a few holes in the meat with a fork.
4. Place meat pieces in an electric skillet on about 320 degrees w/ 2 tablespoons butter and 1 small onion sliced and cut in half.
5. Cook meat pieces for a few minutes and turn until it the pieces are brown on both sides.
6. Once the pieces are browned, add 2-3 cups of water (covers meat half way in pan), one stick of butter, a few shakes of pepper and some shakes of oregano.
7. Turn temperature down to 250 degrees.
8. Cover with lid and cook about 2.5 to 3 hours or until meat is tender and breaks apart with fork. 
9. Keep checking and add water as it cooks down- don't let it burn in the pan. It has to have at least an inch of water to cook the veggies.
10. Peel about 3-4 small potatoes and cut them in half and add to the pan after about a hour or so after the meat has been cooking. Roll the potatoes around in the pan so they get covered in the water/butter. Also, add as many baby carrots as you want. Make sure to keep the pan covered.
11.  Keep an eye on the pan and about a half hour before you serve, let the water cook down all the  way, but don't burn.
12. When the meat pulls apart with fork, it's done!
 
 

 

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