Yield: 8 servings
|1||4-6 pound Beef Round|
|2||Whole cloves of garlic|
|2 larges||Onions; sliced|
|2 larges||Carrots; sliced|
|2 cans||(16 oz) Stewed Tomatoes Water|
|2 tablespoons||Flour Cold water|
AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING Dredge the meat in the ¼ cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste.
Add ½ cup water. Simmer covered, until tender, about 3-½ hours.
Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and ¼ cup cold water. Cook, stirring constantly, until thickened.
SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised through the years)
Deidre Anne Penrod, Prodigy Food & Wine Board