Elvis Presley's Pot Roast
Recipe: #22247
December 23, 2015
Categories: Roast Beef, Pot Roast, Sunday Dinner High Protein, No Eggs, Non-Dairy, Canned Tomatoes, Kosher Meat, Beef Dinner, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (451.3 g)
- Calories 669
- Total Fat - 45.5 g
- Saturated Fat - 17.2 g
- Cholesterol - 206.4 mg
- Sodium - 824.3 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 3 g
- Sugars - 7.1 g
- Protein - 46.7 g
- Calcium - 80.4 mg
- Iron - 4.4 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Dredge the chuck roast in the flour.
Step 2
In a large, heavy pot, heat the oil.
Step 3
Put the roast in the pan and sear it on all sides.
Step 4
Remove the meat from the pan and set aside.
Step 5
Add the onions to the pan and cook, stirring frequently, until they are soft.
Step 6
If they begin to stick before they are cooked, add a little water.
Step 7
Return the meat to the pan.
Step 8
Pour in beef stock and the crushed tomatoes.
Step 9
Add the salt, pepper, and dried chili flakes.
Step 10
Bring to a boil; cover the pan; reduce the heat to low; and simmer the pot roast until tender 3 hours.you may (will) need to add water as it simmers .not to much
Step 11
Slice the pot roast.
Step 12
Arrange the slices on a serving platter.
Step 13
Pour some gravy over the meat and serve the rest in a bowl.
Tips
No special items needed.
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