| 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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