Thursday, September 08, 2005

Beef Pot Roast

I usually cut 4 medium sized peeled potatoes in half for this meal.

Beef Pot Roast

main dish, meats

1 2 1/2 to 3 lb beef chuck roast
2 tablespoon all purpose flour
2 tablespoon cooking oil
3/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon
1 teaspoon basil ( dried); crushed
12 oz new potatoes or 2 medium
8 carrots
2 small onions or shallots; cut into wedges
2 stalks celery; cut into 1-inch pieces
1/4 cup all purpose flour

Trim fat from roast. Lightly caot roast with flour. Brown roast on all
sides in hot oil. Combine water, sauce, bouillon and basil. Pour over
roast. Bring to boil, reduce heat. Cover and simmer for 1 hour.

Add potatoes, carrots, onions and celery to meat. Cover and simmer for
45-60 minutes until tender, add additional water as needed. Remove meat
and vegetables from pan.

For gravy, measure pan juices skim fat. add water to equal 1 1/2 cups.
Combine flour and 1/2 cup cold water. Stir in juices, return to pan, Cook
and stir until thickened and bubbly. Cook and stir 1 minute more.

Crock Pot directions: Trim the fat and brown roast as above. Place
vegetables at bottom. Cut roast to fit and place on top of vegetables..
Combine water, sauce , bouillon and basil. Pour over meat and vegetables.
Cover, cook at low for 10-12 hours. Prepare gravy as above, using saucepan.

Oven directions: Trim fat from roast and brown meat aw above. Combine
water, sauce , bouillon and basil. Pour over roast. Bake covered in a 325°F
oven for 1 hour. Add vegetables. Bake for 45-60 minutes or till tender.
Continue as above.

Use package of onion soup mix instead of sauce and bouillon.

Yield: 8-10 servings

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NYC Nutrilink: N2338^11124,N2456^11282,N0^00000,N5738^20481

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