Colonial pot roast

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 \N Beef Bouillon Cube
⅓ cup Hot Water
1 \N Acorn Squash; cut in 12 pcs. and pared
2 \N 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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