| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Meat |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 4 |
lb |
Chuck roast |
| 1 |
c |
Chopped onion |
| 1 |
c |
Sliced celery |
| 2 |
|
Cloves garlic; minced |
| 3 |
c |
Beef broth |
| 1/4 |
c |
Ketchup |
| 1/2 |
ts |
Dried thyme leaves |
| 1 |
ts |
Salt |
| 1/4 |
c |
Cornstarch |
| 1/4 |
c |
Water |
| 6 |
md |
Potatoes (optional) |
| 4 |
|
Carrots (optional) |
INSTRUCTIONS
In Dutch oven or large kettle, heat oil over medium heat. Add meat. Brown
on all sides. Add onion, celery, garlic, broth, ketchup, thyme, salt and
pepper. Cover; bring to boil. Reduce heat and simmer 2-1/2 hours or until
meat is tender. Remove meat to platter. Stir cornstarch and water until
smooth. Add to liquid in Dutch over. Bring to boil over medium heat,
stirring constantly, and boil 1 minute. Serve gravy with roast. Vegetables
may be cooked with roast in Dutch oven. After roast has simmered 2 hours,
add potatoes, peeled and quartered, and carrots, peeled and cut into 2-inch
pieces. Cover and simmer
1/2 hour.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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