Entrees > United States > American Pot Roast >
American Pot Roast
Beef roast (7 to 10 LBS), preferably seven-blade
6 large potatoes, peeled & quartered
6 carrots, roughly chopped
6 celery stalks, sliced one-inch thick
1 large onion, sliced into rings
Salt & black pepper to taste
1 C water or beef stock
This dish is best cooked in an electric skillet. Season the roast with salt and black pepper to taste; place in skillet. Cover with vegetables and water (or beef stock). Cook covered at 250-degrees F for about one hour, or until meat is done to taste and vegetables are tender. Serve.
*Recipe Source: Wilbert Alviso.
Recipe featured in the Food Fare Cookbook.
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