MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old-Fashioned Dutch Oven Pot Roast
Categories: Beef, Vegetables
Yield: 8 servings
3 lb Boneless beef chuck roast
6 tb A-P flour; divided
6 tb Butter; divided
3 c Water
2 ts Beef bouillon granules
1 md Onion; quartered
1 Celery rib; cut into pieces
1 ts Salt
1/2 ts Pepper
4 Carrots; cut in 2" pieces
Sprinkle the roast with 1 tablespoon flour. In a Dutch
oven, brown the roast on all sides in half of the
butter. Add the water, bouillon, onion, celery, salt and
pepper; bring to a boil. Reduce heat, cover and simmer
for 1 hour.
Add carrots; cover and simmer 45-60 minutes longer or
until meat is tender. Remove meat and carrots to a
serving platter and keep warm. Strain cooking juices;
set aside.
In the same Dutch oven, melt remaining butter. Stir in
remaining flour; cook and stir until bubbly. Add 2 cups
of the cooking juices and blend until smooth. Cook and
stir until thickened; add additional cooking juices
until gravy has desired consistency.
Adeline Piscitelli, Sayreville, New Jersey
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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