Old Fashion Vegetables and Pot Roast Makes 6 servings
Ingredients: 3 lb. shoulder pot roast 2 tsp. olive oil 1-1/2 cups water, divided 1 can of condensed vegetable soup Pepper to taste 6 carrots 2 cups potato pieces 1 large tomato, chopped 1 onion, sliced 2 Tbsp. flour Directions: 1. Heat the olive oil in a nonstick Dutch oven; then brown the pot roast meat on all sides. 2. Pour 1 cup of the water and and the vegetable soup over the pot roast; season with the pepper; then bring to boil; cover. Reduce heat to low; simmer 1 hour. 3. After the 1 hour of simmering, add the carrots, potatoes, tomatoes and onion to Dutch oven; cover. Simmer for an additional 45 minutes or until meat is cooked through and vegetables are tender. Place meat and vegetables on platter, reserving liquid in pan. Keep meat warm. To make gravy: 4. Mix the remaining 1/2 cup water and flour until well blended in a large mixing cup. Gradually add the mixture to hot liquid in pan; cook until mixture boils and thickens, stirring constantly. Simmer 3 minutes, stirring constantly. 5. To serve, slice the cooked pot roast across grain into thin slices. Serve with vegetables and gravy --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
