| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Pepper |
| 3 |
tb |
Flour |
| 3 |
tb |
Shortening |
| 1 |
|
Clove garlic, minced |
| 3 |
lg |
Carrots, 1 in. pieces |
| 1 |
|
Bay leaf |
| 1 |
md |
Onion, chop |
| 1 |
|
4-lb center cut chuck steak |
| 1 |
cn |
(16 oz) stewed tomatoes |
| 1 |
cn |
(6 oz) green beans |
INSTRUCTIONS
Salt and pepper meat, rub with flour (I always put salt and pepper in the
flour, along with some garlic powder and onion powder). Saute onion and
garlic in shortening till transparent. Add meat, brown on all sides. (15
mins). Transfer to crockpot. Add 1 cup boiling water and other ingredients.
Cook over low heat, tightly covered with aluminum foil 20 mins. Unwrap,
baste, reseal. Continue slowcooking and basting, turning meat once. Add
water as you baste to keep meat moist. (Hint: most of the time I turn the
meat once through the cooking time and that's it. No difference). Cook 2
1/2 to 3 hrs. till meat is fall apart tender. Remove meat and vegeys, spoon
off fat, leave 4 to 6 TBLSP drippings in pan to make gravy.
GRAVY: 4 - 6 TBLSP flour added bit by bit to drippings in pan. Posted to
TNT - Prodigy's Recipe Exchange Newsletter by donarose@juno.com on Jul 9,
1997
A Message from our Provider:
“To dyslexic atheist: There is a dog”