Fruited Pot Roast Recipe
Yield: 6 servings.Recipe by luhu.jp
Ingredients:
1: 3 to 4 lb. beef arm or blade,
Pot roast,
2 tbsp: Shortening,
1 1/2 tsp: Salt,
1/4 tsp: Pepper,
1/2 cup: Finely chopped onion,
1/3 cup: Finely chopped carrot,
1/4 cup: Burgundy,
1 centiliter: Garlic, minced
1: 11-oz. pkg. mixed dried,
Fruits, 1-3/4 cup
3 tbsp: Flour,
Directions:
In Dutch oven, brown meat in hot shortening. Season with salt and pepper.
Add onion, carrot, burgundy and garlic. Cover; cook over low heat for 2
hours.
Meanwhile, pour 1-1/2 cup very hot water over fruits; let stand 1 hour.
Drain fruits, reserving liquid. Add fruits to meat. Cover; cook 45 minutes
to 1 hour longer. Remove meat and fruits to warm platter. Skim fat from
pan juices. Add reserved liquid to make 1-1/2 cups. Blend flour and 1/2
cup cold water; stir into liquid. Cook, stirring, till thick and bubbly.
Fron BH&G All-Time Favorites, 1971
Source from luhu.jp
Add onion, carrot, burgundy and garlic. Cover; cook over low heat for 2
hours.
Meanwhile, pour 1-1/2 cup very hot water over fruits; let stand 1 hour.
Drain fruits, reserving liquid. Add fruits to meat. Cover; cook 45 minutes
to 1 hour longer. Remove meat and fruits to warm platter. Skim fat from
pan juices. Add reserved liquid to make 1-1/2 cups. Blend flour and 1/2
cup cold water; stir into liquid. Cook, stirring, till thick and bubbly.
Fron BH&G All-Time Favorites, 1971
Source from luhu.jp
Tags
Beef