| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef | 12 | Servings |
INGREDIENTS
| 1 | 3-4 poound beef chuck pot roast | |
| 2 | tb | All purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Dried marjoram; crushed |
| 1/2 | ts | Dried thyme; crushed |
| 1/4 | ts | Dried basil; crushed |
| 1/8 | ts | Pepper |
| 8 | md | Carrots; halved crosswise |
| 4 | md | Onions; cut in wedges |
| 1 | lb | Small whole potatoes; peeled |
| 2 | tb | All purpose flour |
| Snipped parsley |
INSTRUCTIONS
Trim excess fat from meat. In a Dutch oven heat trimmings till 1 tablespoon fat accumulates; discard trimmings. Rub meat with 2 tablespoons flour. Brown meat with 2 tablespoons flour. Brown meat in the hot fat. Sprinkle the 1 teaspoon salt, the marjoram, thyme, basil, and pepper over meat. Remove from heat; add 1 1/2 cups water. Cover; bake in 350 oven for 1 1/2 hours. Add carrots, onions, and potatoes; sprinkle with 1/2 teaspoon salt. Cover; return to oven and bake about 45 minutes more or till meant and vegetables are tender. Remove meat and vegetables to heated platter; keep warm. Skim fat from pan juices. Add enough water to juices to make 1 1/2 cups liquid. combine 1/2 cup cold water and 2 tablespoons flour; stir into pan juices. Cook and stir till thickened and bubbly. Cook 1 to 2 minutes more, stirring occasionally. Pour some of the gravy over meat. Pass remaining gravy. Garnish with snipped parsley. Makes 12 to 16 servings. Recipe by: Better Homes & Gardens Low Cost Cooking Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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