| | Pot Roast Dinner 3/4 pound of boneless beef chuck roast
1 teaspoon of oil
1/2 teaspoon of salt
a dash of pepper
3/4 cup of water
2 carrots, pared and halved
1 small onion, peeled, & quartered
2 medium potatoes, pared & quartered |
|
In a heavy skillet, brown the meat slowly on all sides in hot oil. Season with salt and pepper. Add water if necessary. Add the carrots, onion, and potatoes. Continue to simmer 45 to 60 minutes longer or until the vegetables and meat are tender. Serve with skimmed pan juices. Trim with parsley. Serves 2 |