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Beef Pot RoastJan 09 '00 Write an essay on this topic.I've been using this recipe ever since I've learned how to cook. It takes some time (about 2 hrs) but it's well worth the wait. 3lb boneless beef chuck pot roast 2 tbsp. cooking oil 3/4 cup water, dry wine, or tomato juice 1 tbsp. Worcestershire sauce 1 tsp. instant beef bouillon granules 1 tsp. dried basil 3 medium potatoes 8 small carrots 2 small onions, cut into wedges 2 stalks celery, sliced into 1-inch pieces 1/2 cup cold water 1/4 cup all-purpose flour 1. In a 4- to 6-quart pot, brown roast on all sides in hot oil. Drain off fat. Combine the 3/4 cup water, wine or tomato juice; the Worcestershire sauce; bouillon granules; and basil. Pour over roast. Bring to boiling. Reduce heat. Simmer, covered for 1 hour. 2. Quarter potatoes and add along with the carrots, onions, and celery. Return to boiling. Reduce heat. Simmer, covered for 45 - 60 min or till tender, adding water, if necessary. Transfer meat and vegetables to a platter, reserving juices in pot. 3. For gravy, measure juice; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pot. Stir together the 1/2 cup cold water and flour. Stir into juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Add salt and pepper to taste. Makes 6-8 servings  |
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