Blue Ridge Mountain Pot Roast

Instructions

1. 1

   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. 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.