Favorite Pot Roast

From time to time some of my blog friends share their favorite recipes. Last Sunday I didn't go to church because I was still slightly under the weather from the flu. Since I was home all morning I decided to make something special for lunch. On Sundays we usually have our main meal fairly soon after church and then eat a lighter meal in the evening. My dear little mother spends most Sundays with us. It's a good time to relax and enjoy time together before the week takes off again. I looked through my recipes and found one that we have not had for a l-o-n-g time. My dear mom gave it to me. I thought I would share it with you since it is a very simple but delicious recipe.

Mrs. B’s Favorite Pot Roast

6 lb. beef roast

1/3 cup flour
2 tablespoons oil
2 teaspoons salt
¼ teaspoon oregano
¼ cup vinegar
1 teaspoon lemon juice
1 large onion
1 #2 ½ can (about 3 1/2 cups) sliced tomatoes
8 small carrots
3 tablespoons flour
½ cup water

Sprinkle beef with flour, coating all sides. (I used a small venison roast.) Brown in oil.

Sprinkle meat with salt and pepper as it browns. Add oregano, vinegar, lemon (I used bottled juice.) and tomatoes. (I used home-canned tomatoes.) Cover pot tightly and let simmer over low heat. Turn roast occasionally. Cook 3 ½ hours.Add onion and carrots. (I added potatoes.) Cover and simmer 1 hour longer or till beef is tender and vegetables are done. Add bouillon mixed with water, if more liquid is needed. (I added a package of brown gravy mix and about 1 1/2 cups of water.) Thicken gravy, if needed. (See the carrot floating in the gravy?)Good in electric skillet.It was a hit - definitely a favorite. My dear mother asked me for the recipe! She lost hers several years ago. You just never know who will ask for your recipes.