Colonial Pot Roast

Total Time: 11 hrs 20 mins Preparation Time: 15 mins Cook Time: 11 hrs 5 mins

Ingredients

• Servings: 4
• 1 (4 lb) blade pot roast
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 3 tablespoons salad oil
• 1/4 cup water
• 1 medium onion, cut into quarters
• 1 beef bouillon cube
• 1/3 cup hot water
• 1 butternut squash, peeled and sliced
• 2 medium tart apples, quartered and cored

Recipe

• 1 dry meat with paper towel.
• 2 combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
• 3 brown meat in oil. pour off drippings. add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
• 4 dissolve bouillon cube in 1/2 cup of hot water.
• 5 add the bouillon mix, squash, and apples to meat. cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
• 6 remove the meat and vegetables to heated platter.
• 7 thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.