Sprinkle roast with pepper; dredge in flour. Brown roast on all
sides in hot bacon drippings in a large Dutch oven. Place
onion rings over roast; add beef broth and coffee. Cover and
simmer 1 1/2 hours or until meat is tender.
Add carrots, potatoes, and 1 teaspoon salt. Cover and simmer
an additional 30 minutes or until vegetables are tender.
Remove roast and vegetables to a serving dish, reserving
cooking liquid in Dutch oven.
Combine 2 cups water, 1/4 cup flour, and remaining1/2
teaspoon salt; blend until smooth. Stir flour mixture into
reserved cooking liquid. Cook, stirring constantly using a wire
whisk, until smooth and thickened. Serve gravy with roast and
vegetables.
Originally Submitted
1/28/2018
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