| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pot roast, Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless beef roast |
| 1 |
tb |
Oil |
| 1 |
tb |
Butter |
| 1 |
|
Large onion, sliced |
| 1 |
cn |
(14 1/2 oz) stewed tomatoes |
| 1 |
c |
Beef broth |
| 1 |
|
Small jar prepared horseradi |
| 1/2 |
ts |
Ms. Dash |
| 1/2 |
ts |
Beau Monde seasoning (or sal |
| 1/2 |
ts |
Garlic pepper |
| 3 |
tb |
Flour |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
GRAVY
I put everything except the additives for gravy into either a roaster
(covered), or a crockpot and let it cook on a low temperature for 4 or 5
hours. Then, remove meat to serving plate and keep warm; dissolve flour in
cold water, then add 2 TB hot cooking liquid. Add to remainder of cooking
liquid, and stir constantly until thickened.
Serve sliced meat with hot gravy. Makes 6-8 servings and 1 quart of
gravy. Enjoy!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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