Sunday dinner with the family was a big thing in the Mid Century. We have gotten away from that tradition, which is really a shame. It is a great time to reconnect as a family, go over what happened the previous week and to see what is ahead in the coming week.
This recipe is the perfect Sunday pot roast dish. Since it takes 3-4 hours, you can put it in the oven before leaving for church and have it ready when you get home.
The roast is very flavorful, salt and pepper were enough. Dredging the roast in flour and then searing it really locks in all the flavor and juiciness. The skin becomes almost caramelized during the roasting.
The meat was moist, it didn’t really even need gravy. I served this with the Yorkshire Pudding recipe – check back tomorrow for that post!
POT ROAST OF BEEF
4 Pound Chuck Roast
¼ Cup Flour
3 Tablespoons Butter
Salt and Pepper to Taste
½ Cup Water
Combine flour with salt and pepper. Dredge roast in flour mixture on all sides. Brown in melted butter on all sides. Add water, cover and cook in a 300 degree oven for 3 to 4 hours, until tender. As liquid cooks away add more as needed. Serve with vegetables and a gravy made from drippings.
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