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Minga's Pot Roast


Courtesy of Margaret Conord, Megan’s grandmother whom was called Minga.

4 lb. beef chuck roast

2 tbsp. all-purpose flour

1 tbsp. cooking oil

2 tsp. salt

½ tsp. dried marjoram, crushed

¼ tsp. dried thyme, crushed

¼ tsp. dried basil, crushed

¼ tsp. pepper

1 onion, sliced

½ c. water

½ c. dry red wine

1 lb. carrots, pared and cut in chunks

1 lb. (about 8) sm. potatoes, pared

½ c. water

½ tsp. salt

Sprinkle roast lightly with flour; rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with the 2 teaspoons salt, the marjoram, thyme, basil and pepper. Add sliced onion, the ½ cup water and the wine. Cover and roast in 350 degree oven for 2 hours.

Add vegetables and remaining water; sprinkle vegetables with the ½ teaspoon salt. Cover; continue cooking for 1 to 1 ½  hours more or until meat and vegetables are tender. Remove to platter. Skim fat from pan juices.

For gravy, add water to juices to make 1 ½ cups. In shaker, combine ½  cup cold water and 4 tablespoons flour; shake well. Stir into juices; cook, stirring constantly, until gravy bubbles. Season with a little salt and pepper. Simmer 2 to 3 minutes, stirring occasionally. Makes 6 to 8 servings.

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