Name: Ed Debevic's Pot Roast
Ingredients: 1 3-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible); 1/4 c All-purpose flour; 2 tb Cooking oil; 1 lg Spanish onion, cut into 1- inch pieces; 4 lg Cloves garlic, sliced; 1/2 bn Celery, thick sliced; 1 1/2 ts Dried thyme, crushed or 3 or 4 fresh thyme sprigs; 4 Bay leaves; 3 tb Tomato paste; 3/4 c Burgundy or other dry red wine; 2 c Au jus prepared from envelopes of au jus sauce mix or gravy mix; 1/2 ts Salt (optional); 1/2 ts Pepper; 1/2 ts Crushed red pepper; 1/4 c All-purpose flour; 1 1/2 c Water; 2 hours.)

We are a singing people. And there is a reason for this. The reality of God and Christ and creation and salvation and heaven and hell are simply too great for mere speaking; they must also be sung. This means that the reality of God and His work is so great that we are not merely to think truly about it, but also feel duly about it. Think truly and feel duly – that is, feel with the kind and depth and intensity of emotion that is appropriate to the reality that is truly known.

Ralph Martin

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Beef, Favorite	8	Servings

INGREDIENTS

1		3-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible)
1/4	c	All-purpose flour
2	tb	Cooking oil
1	lg	Spanish onion, cut into 1- inch pieces
4	lg	Cloves garlic, sliced
1/2	bn	Celery, thick sliced
1 1/2	ts	Dried thyme, crushed or 3 or 4 fresh thyme sprigs
4		Bay leaves
3	tb	Tomato paste
3/4	c	Burgundy or other dry red wine
2	c	Au jus prepared from envelopes of au jus sauce mix or gravy mix
1/2	ts	Salt (optional)
1/2	ts	Pepper
1/2	ts	Crushed red pepper
1/4	c	All-purpose flour
1 1/2	c	Water
	2	hours.)

INSTRUCTIONS

Trim excess fat from the meat.  Season the meat with some salt and pepper.
Coat with the 1/4 cup flour.  In a 4-5 quart Dutch oven or kettle, brown
meat on both sides in hot oil.  Remove meat, leaving drippings in the Dutch
oven.  Add onion, garlic, celery, thyme and bay leaves.  Cook and stir
about 5 minutes or till vegetables are just tender.  Stir in the tomato
paste and burgundy.  Let simmer, uncovered, for 5 minutes to reduce sauce,
stirring to scrape up browned bits in pan.  Add the au jus sauce, salt (if
you like), pepper and crushed red pepper.  Bring to boiling. Add meat to
sauce in the Dutch oven.
Cover and bake in a 325 degree oven for 3 1/2 to 4 hours or till meat is
very tender and falls off the bone.  (For just-tender meat, bake for only
Remove meat from pan.  Remove and discard thyme sprigs and bay leaves.
Combine the remaining 1/4 cup flour with water.  Stir into sauce in pan.
Cook and stir till thickened and bubbly.  Cook and stir for 1 minute more.
Serve with meat.  Makes 6 to 8 servings.
From  Ed Debevic's Short Orders/Deluxe in Chicago Recipe printed in Midwest
Living, April 1993
Posted to MM-Recipes Digest V3 #199
Date: Tue,  9 Jul 1996 12:45:11, -0500
From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)

A Message from our Provider:

“Jesus: Because only the best will do”