Farm Pot Roast Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-----INGREDIENTS-----,
1: 4-6 pound Beef Round,
2 tbsp: Shortening,
1 tbsp: Salt,
2: Whole cloves of garlic,
2 large: Onions, sliced
2 large: Carrots, sliced
2 can: , (16 oz) Stewed Tomatoes
1/2 cup: - Water,
2 tbsp: Flour,
1/4 cup: - Cold water,
Directions:
AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING
Dredge the meat in the 1/4 cup flour, season with salt and a
little pepper if you like. Brown slowly on all sides in shortening
with garlic cloves in a heavy kettle. Watch that garlic--when its
brown lift it out! Add vegetables, return garlic, season to taste.
Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours.
Turn the pot roast occasionally, adding more water if needed. Remove
the meat, strain vegetables, and measure broth in pot and add enough
meat stock to make 2 cups. Blend and add the 2 tablespoons of flour
and 1/4 cup cold water. Cook, stirring constantly, until thickened.
SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised
through the years)
Deidre Anne Penrod, Prodigy Food & Wine Board
Source from luhu.jp
Dredge the meat in the 1/4 cup flour, season with salt and a
little pepper if you like. Brown slowly on all sides in shortening
with garlic cloves in a heavy kettle. Watch that garlic--when its
brown lift it out! Add vegetables, return garlic, season to taste.
Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours.
Turn the pot roast occasionally, adding more water if needed. Remove
the meat, strain vegetables, and measure broth in pot and add enough
meat stock to make 2 cups. Blend and add the 2 tablespoons of flour
and 1/4 cup cold water. Cook, stirring constantly, until thickened.
SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised
through the years)
Deidre Anne Penrod, Prodigy Food & Wine Board
Source from luhu.jp
Tags
Beef