Old fashioned roast dinner
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-4 poound beef chuck pot roast | |
| 2 | tablespoons | All purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried marjoram; crushed |
| ½ | teaspoon | Dried thyme; crushed |
| ¼ | teaspoon | Dried basil; crushed |
| ⅛ | teaspoon | Pepper |
| 8 | mediums | Carrots; halved crosswise |
| 4 | mediums | Onions; cut in wedges |
| 1 | pounds | Small whole potatoes; peeled |
| 2 | tablespoons | All purpose flour |
| Snipped parsley | ||
Directions
Trim excess fat from meat. In a Dutch oven heat trimmings till 1 tablespoon fat accumulates; discard trimmings. Rub meat with 2 tablespoons flour.
Brown meat with 2 tablespoons flour. Brown meat in the hot fat. Sprinkle the 1 teaspoon salt, the marjoram, thyme, basil, and pepper over meat.
Remove from heat; add 1½ cups water. Cover; bake in 350 oven for 1 ½ hours. Add carrots, onions, and potatoes; sprinkle with ½ teaspoon salt.
Cover; return to oven and bake about 45 minutes more or till meant and vegetables are tender. Remove meat and vegetables to heated platter; keep warm.
Skim fat from pan juices. Add enough water to juices to make 1 ½ cups liquid. combine ½ cup cold water and 2 tablespoons flour; stir into pan juices. Cook and stir till thickened and bubbly. Cook 1 to 2 minutes more, stirring occasionally. Pour some of the gravy over meat. Pass remaining gravy. Garnish with snipped parsley. Makes 12 to 16 servings.
Recipe by: Better Homes & Gardens Low Cost Cooking Posted to MC-Recipe Digest V1 #994 by L979 <L979@...> on Jan 8, 1998