Old-Fashioned Pot Roast

Name: Old-Fashioned Pot Roast
Yield: serves 4
Ingredients: 1 cup all-purpose flour; 1 teaspoon salt; 1 (2 1/2- to 3-pound) piece beef chuck, trimmed of fat; 2 tablespoons vegetable oil; 1 cup beef stock (page 91) or water; 2 tablespoons quick-mixing flour (such as Wondra); 6 red potatoes, unpeeled, halved; 6 small carrots; 2 yellow onions, quartered; 1/3 cup apple cider vinegar; Freshly ground black pepper

December 9, 2011

Sensible and practical—the quintessential qualities of a colonial American dish. Pot roasts hold up extraordinarily well to a long cooking period—perfect for preparing during long days of hard work.

Cooks' Note

Suggested Beverage: A good hearty beer, a hard cider from one of New England’s microbreweries, or a hearty red wine such as a full-bodied Merlot.

Recipe notes

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