Yield: 8 servings
Measure | Ingredient |
---|---|
4 pounds | Pot roast, boneless |
3 tablespoons | Oil, vegetable |
\N \N | Salt; to taste |
\N \N | Pepper; to taste |
1½ cup | Wine, dry white |
1 cup | Water |
1 \N | Bay leaf |
5 larges | Parsley sprigs, fresh |
1½ teaspoon | Thyme leaves, dried |
12 smalls | Carrots; peeled |
12 smalls | Potatoes; peeled around middle |
12 smalls | Onions; peeled |
10 ounces | Green beans, whole; frozen |
¼ cup | Flour, all-purpose; PLUS |
2 tablespoons | Flour, all-purpose |
½ cup | Water |
Brown roast on all sides in hot oil in a large Dutch oven; sprinkle with salt and pepper. Add wine and 1 cup water; bring to a boil.
Remove from heat.
Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in Dutch oven with beef. Cover and bake at 325 degrees for 1-½ hours. Add carrots; cover and bake an additional 30 minutes. Add potatoes and onions; cover and continue to bake an additional hour or until all vegetables are tender. Remove from oven; set aside and keep warm.
Cook green beans according to package directions; drain and set aside.
Remove roast and vegetables to large serving platter, reserving 2-¾ cups drippings in Dutch oven. Arrange green beans on platter with roast.
Combine flour and ½ cup water, mixing well to form a paste.
Gradually stir flour mixture into reserved pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95