Yankee pot roast 2

Yield: 8 servings

Measure Ingredient
4 pounds Beef bottom round roast
2 tablespoons Cooking oil
\N \N Salt
\N \N Pepper
2 \N Stalks celery, sliced
1 small Onion, sliced
1 \N Carrot, sliced
3 \N Med. tomatoes, peeled & quartered OR..
8 ounces Can tomatoes, cut up
½ cup Water
1½ teaspoon Beef-flavored gravy base
⅓ cup Peas
½ cup Diced carrots
⅓ cup Greenbeans cut in 1\" pieces
⅓ cup Chopped celery
3 tablespoons All purpose flour
⅓ cup Cold water

Trim excess fat from roast; tie if necessary. In oven-going dutch oven brown on all sides in hot oil. Sprinkle with salt and pepper.

Add sliced celery, onion, sliced carrot, tomatoes, ½ cup water, and gravy base. Bake, covered, at 325 for 2 hours.

Add peas, diced carrots, green beans, and chopped celery. Return to oven; bake, covered, till meat is tender, about 30 minutes longer.

Remove meat from Dutch oven; slice and place in serving dish. Cover; keep warm.

Spoon vegetables from pan juices; set aside. On top of range boil plan juices till reduced to 2 cups, about 10 minutes. Stir together flour and the ⅓ cup water. Add to reduced pan juices. Cook and stir till mixture is thickened and bubbly. Add reserved vegetables and heat through. Season to taste with salt and pepper. Pour over and around meat in serving dish. Serves 8 to 10.

Source: Better Homes & Gardens Recipes from Famous Places New England and the Northeast: Longfellow's Wayside Inn, South Sudbury, MA From: Pat Reynolds Date: 08-25-94 Submitted By GAIL SHIPP On 05-25-95

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