Recipe: Family Pot Roast Dinner (using onion soup mix, served with noodles)

FAMILY POT ROAST DINNER

4 pounds boneless beef pot roast (rump or round)
1/2 cup all-purpose flour, divided use
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon dried thyme leaves
3 tablespoons vegetable oil
1 1/2 pound carrots, scrubbed and peeled
2 2/3 cups water, divided use
1/2 cup red wine (or beef broth, or water)
1 envelope Lipton onion soup mix
1 bay leaf
Cooked egg noodles (for serving)
Minced fresh parsley (for garnish)

Blend together 1/4 cup of the flour with salt, pepper and paprika and roll meat in the flour mixture. In the Dutch oven, over medium-high heat, heat oil and brown meat on all sides. When meat is browned, remove meat from pot and set aside.

Saute carrots in the pot for a minute or two to brown lightly. Remove pot from heat, remove carrots and drain oil.

In the same pot the beef was cooked in, mix together 2 cups of water, the wine, the onion soup mix and thyme. Place beef in pot with the onion soup mixture add bay leaf, and simmer, covered, for 2 1/2 to 3 hours, or until beef is tender; turn beef occasionally.

Add carrots the last half hour of cooking and cook until tender.

Blend together the remaining 1/4 cup flour with the remaining 2/3 cup water and mix until smooth. Slowly stir flour mixture, a little at a time, into the liquid in the pot until the liquid reaches gravy-like consistency.

Remove bay leaf from pot before serving roast with hot noodles and carrots. Garnish with minced fresh parsley.

Makes 6-8 servings
Source: Sue Ade to the Amarillo Globe-News, April 16, 2008