budget pot roast is the title. Sorry.!
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Friday, September 10, 2010 1:45 PM
Subject: [CnD] Servings: Makes 8 to 10 servings.
Servings: Makes 8 to 10 servings.
Prep: 30 mins
Total: 2 hrs 15 mins
Ingredients
1 2-1/2- to 3-lb. boneless beef chuck pot roast
Salt and pepper
1/4 cup cooking oil
2 large onions, cut into 3/4-inch slices
3/4 cup water
1/4 cup red wine vinegar
1 tsp. dried thyme, crushed
1/4 tsp. salt
1 lb. potatoes
1 lb. carrots cut into 2-inch pieces
2 stalks celery, bias-sliced into 1-inch pieces
1/2 cup cold water
1/4 cup all-purpose flour
Black pepper (optional)
Directions
1.
Trim fat from meat. Sprinkle with salt and pepper. In a 4-1/2- to 6-quart
Dutch
oven over medium heat brown roast on all sides in hot oil. Remove meat. In
same pan,
cook onions until browned. Remove onions. Carefully wipe excess oil from
pan. Return
meat and onions to pan. Combine the 3/4 cup water, the vinegar, thyme, and
1/4 teaspoon
salt. Pour over roast and onions. Bring to boiling; reduce heat. Simmer,
covered,
for 1 hour.
2.
Meanwhile, if using new potatoes, peel a strip of skin from the center of
each.
If using medium potatoes or sweet potatoes, peel and cut into eighths. Add
potatoes,
carrots, and celery to meat. Return to boiling; reduce heat. Simmer,
covered, for
45 to 55 minutes more or until meat and vegetables are tender. Transfer
meat and
vegetables to a serving platter, reserving juices in Dutch oven. Keep
warm.
3.
For gravy, measure juices; skim off fat. If necessary, add enough water to
juices
to equal 1-1/2 cups. Return to Dutch oven.
4.
In a small bowl whisk together the 1/2 cup cold water and flour until
smooth. Stir
into juices in pan. Cook and stir over medium heat until thickened and
bubbly. Cook
and stir for 1 minute more. If desired, season with pepper. Serve gravy
with meat
and vegetables. Makes 8 to 10 servings. Enjoy.
From Rhonda.
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