Elvis Presley's Pot Roast
Created by dienia b on December 23, 2015
- Servings: 6
- Prep Time: 9m
- Cook Time: 3h
- Recipe #22247
Ingredients
- 1 (3 pound) beef chuck roast (tied for pot roasting)
- 1 tablespoon all-purpose flour
- 2 tablespoons oil (corn oil)
- 2 pounds yellow onions (4 onions, coarsely chopped)
- 1 cup beef stock
- 1 cup crushed tomatoes (canned)
- 1/4 teaspoon dried red chili flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper, to taste
How to Make
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Step 1: Dredge the chuck roast in the flour.
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Step 2: In a large, heavy pot, heat the oil.
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Step 3: Put the roast in the pan and sear it on all sides.
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Step 4: Remove the meat from the pan and set aside.
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Step 5: Add the onions to the pan and cook, stirring frequently, until they are soft.
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Step 6: If they begin to stick before they are cooked, add a little water.
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Step 7: Return the meat to the pan.
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Step 8: Pour in beef stock and the crushed tomatoes.
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Step 9: Add the salt, pepper, and dried chili flakes.
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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
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Step 11: Slice the pot roast.
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Step 12: Arrange the slices on a serving platter.
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Step 13: Pour some gravy over the meat and serve the rest in a bowl.
Nutritional Facts
- 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