Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.
Ingredients
- ½ pounds chuck roast: 4 piece
- water: 2 cups
- ketchup: 2 cups
- chili powder: 1 Tbsp
- white sugar: 1 Tbsp
- salt: 1 tsp
- potatoes: 6 piece (halved)
- onion: 1 piece (sliced)
- carrots: 6 piece (sliced)
- all-purpose flour: 2 Tbsp
- water: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
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Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
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Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.
