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Blue Ridge Mountain Pot Roast by www.country-cooking.com
3-5 pound chuck roast
3 tablespoons of flour
2 tablespoons vegetable oil
Roll roast in the flour and brown in the vegetable oil in a large pot. Then stir in:
1 3/4 cups of beef broth
1/4 teaspoon of peppercorns
1 teaspoon of salt
2 bay leaves
Bring this to a boil and reduce the heat to low and simmer
covered for 2 hours. Then add:
2 pounds of potatoes, pared and quartered
1 cup of sliced celery
2 cups of sliced carrots
1 pound of peeled white onions
If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until
vegetables are tender. Put meat and vegetables onto a hot platter and sprinkle with parsley.
Pour off drippings and thicken with enough flour to make gravy.
16
Southern Style Pork Roast
3/4 teaspoon of salt, divided
1/2 teaspoon of black pepper, divided
2 1/2 pounds of pork loin roast
1/2 cup of flour
1/4 cup of melted butter
2 tablespoons of oil
1 medium onion, chipped
4 carrots cut into short pieces
4 medium potatoes, peeled and cut in half
Rub 1/2 teaspoon of the salt and 1/4 teaspoon of the black
pepper on the roast and dredge the roast in the flour. Brown the roast on all sides in butter and
oil in a deep, large cast iron skillet. Remove the roast from the skillet and drain. Cook the
onion in the skillet with the drippings until tender and place the roast over the onions. Add the
carrots and potatoes and sprinkle the remaining salt and pepper over the vegetables. Cover
the skillet and bake at 350 degrees for about 1 1/2 hours. Place the roast on a serving dish
and place the vegetables around it. Slice and serve.
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