Sunday Dinner Pot Roast
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INGREDIENTS 1 (2-1/2 pound) boneless eye of or round beef roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Crisco shortening or Crisco oil
1 small onion, coarsely chopped
1 clove garlic, chopped
1 tablespoon Worcestershire sauce
1 teaspoon dried basil leaves
2-1/4 cups water, divided
2 tablespoons all-purpose flour
1 (12-ounce) package noodle-style pasta, cooked according to package directionsHeat oven to 325 degrees.
Heat shortening or oil in ovenproof Dutch oven on medium-high heat. Brown roast on all sides. Add onion and garlic. Cook until slightly softened. Add Worcestershire sauce and basil leaves. Pour 1 cup water over roast. Cover.
Bake at 325 degrees for 3 hours or until tender. Remove roast. Slice.
Combine flour and remaining 1-1/4 cups water. Stir until smooth. Stir into pan drippings. Cook and stir until bubbly and thickened. Serve over pot roast and noodles.
Makes 6 servings