Miget pot roast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef shanks |
| 3 | tablespoons | All-purpose flour -- |
| Divided | ||
| 1½ | cup | Cold water -- divided |
| ½ | cup | Beef broth |
| 1 | tablespoon | Dry onion soup mix |
| 1 | each | Garlic clove -- minced |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Dried thyme |
| 1 | large | Potato |
| Peeled and cut into eighths | ||
| 2 | eaches | Carrots |
| Cut into 5-inch lengths | ||
| 6 | eaches | Boiling onions |
| Salt and pepper to taste | ||
Directions
Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme: pour over meat. Cover and bake at 325 deg. for 1-½ hours. Turn meat: add potato, carrots and onions. Cover; return to the oven for 30-45 minutes or until meat and vegetables are tender.
Remove meat and vegetables and keep warm. To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices.
Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Season with salt and pepper. Serve with meat and vegetables.
Yield: 2 servings
Recipe By : Taste of Home