colonial pot roast
- Categories
- Beef
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef Blade Or Chuck Pot Roast |
| ¼ cup | Flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 3 tablespoons | Oil |
| 2 mediums | Onion; quartered |
| ½ cup | Water |
| 1 | Beef Bouillon Cube |
| ⅓ cup | Hot Water |
| 1 | Acorn Squash; cut in 12 pcs. and pared |
| 2 | Apples; quartered & cored |
Combine flour, salt and pepper. Dredge meat and brown in oil in large frying pan. Pour off drippings. Add onions and ¼ cup water; cover and cook over low heat 2½ hours. Dissolve bouillon cube in ⅓ cup hot water. Add bouillon, squash and apples to meat. Cover and cook 35-40 minutes until meat and vegetables are tender. Thicken cooking liquid and reserved flour dissolved in water.
Recipe By : Rosaurs
Posted to MC-Recipe Digest V1 #304 Date: Sat, 16 Nov 1996 00:57:08 +0000 From: "srussell" <srussell@...>
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