American style pot roast

Yield: 6 Servings

Measure Ingredient
¼ cup Oil
4 pounds Chuck roast
1 cup Chopped onion
1 cup Sliced celery
2 Cloves garlic; minced
3 cups Beef broth
¼ cup Ketchup
½ teaspoon Dried thyme leaves
1 teaspoon Salt
¼ cup Cornstarch
¼ cup Water
6 mediums Potatoes (optional)
4 Carrots (optional)

In Dutch oven or large kettle, heat oil over medium heat. Add meat. Brown on all sides. Add onion, celery, garlic, broth, ketchup, thyme, salt and pepper. Cover; bring to boil. Reduce heat and simmer 2-½ hours or until meat is tender. Remove meat to platter. Stir cornstarch and water until smooth. Add to liquid in Dutch over. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Serve gravy with roast. Vegetables may be cooked with roast in Dutch oven. After roast has simmered 2 hours, add potatoes, peeled and quartered, and carrots, peeled and cut into 2-inch pieces. Cover and simmer

½ hour.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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