Subj : BH&G 2161
To   : ALL
From : DAVE DRUM
Date : Sun Mar 21 2021 11:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sunday Oven Pot Roast
 Categories: Beef, Vegetables, Potatoes
      Yield: 6 Servings
 
      3 lb Boneless chuck pot roast
           Salt & ground black pepper
      2 tb Oil
     14 oz Can beef broth
      1 lg Chopped onion
      2    Ribs celery; in 2" lengths

MMMMM-----------------5 CUPS ASSORTED VEGETABLES----------------------
           Peeled Yukon gold or sweet
           - potatoes; in 2" chunks
           Parsnips; peeled, in 2"
           - chunks
           Whole shallots or garlic
           - bulbs; halved horizontally
           +=AND/OR=+
        sm Carrots' peeled, in 1 1/2"
           - pieces
    1/4 c  Cold water
      3 tb All-purpose flour
 
  Set oven @ 325ºF/163ºC.
  
  Trim fat from meat. Sprinkle meat with salt and pepper. In
  a large Dutch oven brown roast on all sides in hot oil
  over medium heat. Carefully drain fat from pan; discard.
  Add beef broth, onion, and celery to pan.
  
  Roast, covered, for 1 1/4 hours. Remove celery with
  slotted spoon; discard. Add desired vegetables around
  roast. Roast, uncovered, for 50 to 60 minutes more or
  until meat and vegetables are tender, spooning juices
  twice during roasting.
  
  Using a slotted spoon, remove meat and vegetables to a
  serving platter. For gravy, measure pan juices; skim off
  any fat. Discard enough pan juice or add enough water to
  equal 1 1/2 cups. In a medium saucepan whisk together the
  cold water and the flour until well combined; add the
  1-1/2 cups pan juices. Cook and stir until thickened and
  bubbly; cook and stir for 1 minute more. Season with salt
  and pepper. Pass gravy with meat and vegetables.
  SLOW COOKER INSTRUCTIONS: Place vegetables in a 5 to 6
  quart slow cooker. Trim fat from meat. Sprinkle with salt
  and pepper. Cut roast to fit, if necessary; place on top
  of vegetables. Omit cooking oil. Add beef broth to cooker.
  Cover and cook on low-heat setting for 9 to 11 hours or on
  high-heat setting for 4-12 to 5-12 hours. Remove meat and
  vegetables from cooker; cover to keep warm. Using 1-12
  cups of the cooking juices, prepare gravy as directed in
  Step 3. Season to taste with salt and pepper. Pass gravy.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Bananas on pizza? You've gone too far. I'm calling the police.
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