 |
|
Beef Pot Roast
3 pounds beef chuck pot roast
2 tablespoons cooking oil
3/4 cup water, dry wine, or tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules
1 teaspoon dried basil, crushed
3 medium potatoes, peeled and quartered
8 peeled carrots, cut into chunks
2 small onions, cut into wedges
2 stalks celery, cut into 1" pieces
1/4 cup all-purpose flour
Trim fat from roast. In a Dutch oven, brown roast on all sides in
hot oil. Drain fat. Combine water, Worcestershire sauce, bouillon
granules, and basil. Pour over roast. Bring to boiling, reduce
heat. Cover and simmer for 1 hour.
Add potatoes, carrots, onions, and celery to meat. Cover, simmer
45 to 60 minutes or till tender, adding additional water if necessary.
Remove meat and vegetables from pan.
For gravy: measure pan juices, skim fat. If necessary, add water
to equal 1 1/2 cups. Combine flour and 1/2 cup COLD water. Stir
into juices, return to pan. Cook and stir until thickened and
bubbly. Cook and stir 1 minute more. Season to taste.
CROCKERY-COOKER DIRECTIONS: Trim the fat from roast and brown as
above. THINLY slice vegetables and place in bottom of a 4 quart
electric crockery cooker. Cut roast to fit cooker, place atop
vegetables. Combine water, Worcestershire sauce, bouillon granules,
and basil. Pour over meat and vegetables. Cover, cook on Low setting
for 10 to 12 hours. Prepare gravy as above, using a saucepan.
|
|
Pot Roast 25