| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Beef |
8 |
Servings |
INGREDIENTS
|
|
—–INGREDIENTS—– |
| 1 |
|
4-6 pound Beef Round |
| 2 |
tb |
Shortening |
| 1 |
tb |
Salt |
| 2 |
|
Whole cloves of garlic |
| 2 |
lg |
Onions; sliced |
| 2 |
lg |
Carrots; sliced |
| 2 |
cn |
(16 oz) Stewed Tomatoes Water |
| 2 |
tb |
Flour Cold water |
INSTRUCTIONS
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 it's 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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