Yield: 6 servings
|4 pounds||Beef for pot roast|
|\N pinch||Salt to taste|
|\N pinch||Garlic powder to taste|
|3 \N||Bay leaves (optional)|
|1 medium||Onion, sliced|
|½ cup||Diced turnip|
|½ cup||Diced carrot|
|¼ cup||Sliced celery|
|2 tablespoons||Chopped fresh parsley|
|½ cup||Frozen peas (thawed)|
|3 ounces||Can sliced mushroom, drained|
|1 cup||Water *|
|1 can||Beef broth|
|\N \N||Flour to make gravy|
* Amount of water will depend on shape and size of the roast. You want to have water almost covering half way up side of meat.
Brown meat on all sides in a heavy kettle (use 1 tb of shortening if necessary) Sprinkle with salt and garlic powder. Put a rack in the kettle under the meat, add water and onion and bay leaves. Simmer covered for 3½ to 4 hours. Add more water if necessary.
Add remaining ingredients EXCEPT for the mushrooms and peas. Simmer for an additional 30 minutes or until vegetables are done.
Remove meat and bay leave - thicken liquid with a flour and water paste. Add the peas and mushrooms just to warm through.
Slice pot roast, pour gravy over meat. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 09-25-95