On these cold January days, Pot Roast with Potatoes, Onions, and Carrots is the classic comfort food. I used a hundred-year-old recipe to make this dish, and it was just as tasty now as it was a century ago.
Here’s the original recipe:
When, I made this dish, I used a chuck roast instead of soup or stewing meat. Here’s the recipe updated for modern cooks:
Pot Roast with Potatoes, Onions, and Carrots
1 pound chuck roast
4 cups small potatoes
2 cups carrots, cut into bit-sized chunks
1 cup onions, sliced
2 teaspoons salt
1/8 teaspoon paprika
2 tablespoons flour
sprigs of parsley or celery leaves (I used celery leaves.)
Put the chuck roast in a dutch oven with 1 cup water; using high heat, bring to a boil. Reduce heat and simmer for 1 1/2 hours. Turn several times while cooking; add additional water as needed. Add potatoes, onions, carrots, salt, paprika, and 2 cups water. Cook for an additional 40 minutes. Put meat on a serving platter, then put the potatoes on one side of the meat and the carrots on the other. Put onions in a small bowl, and serve on the side.
Put the flour in a small bowl. While stirring constantly, slowly add 1/4 cup of water to make a smooth paste.
Bring the meat broth back to a boil, then stir in the flour slurry. Stir constantly until the mixture has thickened. Remove from heat. The gravy may be poured over the meat and vegetables, or served on the side. Garnish with sprigs of parsley or celery leaves.