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Hungarian Pot Roast With Potatoes

meats, vegetables

Salt and freshly ground pepper; to taste
1 teaspoon flour
3 pounds chuck roast
1/4 cup bacon drippings
2 onions; finely chopped
3 cloves garlic; finely chopped
1 tomato; sliced
1 green pepper; ring sliced
1 bay leaves
2 tablespoons minced fresh parsley
2 1/2 cups water; or as needed
4 potatoes; peeled,cored & cut

On a shallow plate combine salt, ground pepper, and flour. Dredge chuck roast in mixture. In a Dutch oven over medium-high heat, melt bacon drippings. Sear roast on all sides in drippings. To Dutch oven add onions, garlic, tomato, the 1 green pepper, bay leaves, parsley, and 1 cup of the water. Cover and simmer until meat is tender (2 to 3 hours); turn meat occasionally so that it cooks evenly, and add a little water if it begins to dry out. Preheat oven to 150 degrees. Remove meat to a heated platter, cover, and place in oven to keep warm. Strain meat juices and return to Dutch oven. Add potatoes and the remaining 1 1/2 cups water; simmer over medium-low heat until potatoes are tender (about 20 minutes). Serving Ideas : Garnish with pepper rings. NOTES : To serve, cutting on the diagonal, slice meat thinly across the grain. Arrange on half of a heated platter, pour hot pan gravy over the top, and place potatoes alongside. Yield: 6 servings.

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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