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Beef
>> All American Pot Roast
Ingredients:
Boneless Chuck Roast. 1 ½ Pounds
Beef Broth. . . . . . . . . 1 Cup
Wine Vinegar. . . . . . . ¼ Cup
Crushed Garlic. . . . . . 1 ½ Clove(s)
Onion. . . . . . . . . . . . .½ Chopped
Mustard. . . . . . . . . . . 2 Tablespoons
Worcestershire Sauce. 3 Teaspoons
Dried Thyme. . . . . . . . 1 Teaspoon
New Potatoes. . . . . . . 3 Cubed
Sliced Carrots. . . . . . . 8 Ounces
Trimmed Green Beans. .8 Ounces
Flour. . . . . . . . . . . . . .2 ¼ Teaspoons
Water. . . . . . . . . . . . .¼ Cup
Preparation:
Place Roast In Glass Bowl; Mix Next 7 Ingredients.
Pour Over Beef; Cover.
Refrigerate 24 Hours.
Place Roast And Marinade In Pot; Heat To Boiling.
Reduce Heat And Simmer 2 ½ Hours Or Until Beef Is Tender.
Remove Beef From Liquid; Let Stand 10 Minutes Before Slicing.
Cook Vegetables Separately Just Until Tender.
Strain Cooking Liquid From Beef Into Pan.
Blend Flour And Water.
Heat Liquid To Boiling, Stir In Flour And Water Mixture.
Cook And Stir Until Thickened.
Cook 2 Minutes.
Arrange Beef And Vegetables On Platter.
Spoon Gravy Over Beef; Serve Remaining Gravy In Sauceboat.
You can serve with your family and friends.
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