Farm pot roast

Yield: 8 servings

Measure Ingredient
\N \N -----INGREDIENTS-----
1 \N 4-6 pound Beef Round
2 tablespoons Shortening
1 tablespoon Salt
2 \N 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

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