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Pot Roast
Ingredients:
1 3-4 lb. beef chuck pot roast
1 tsp. salt
4 whole cloves
2 medium onions, quartered
1 c. chopped carrots
1/2 c. chopped celery
1/3 c. water
1 Tbs. corn syrup
1/4 c. cold water
2 Tbs. flour
Salt
Pepper
1 3-4 lb. beef chuck pot roast
1 tsp. salt
4 whole cloves
2 medium onions, quartered
1 c. chopped carrots
1/2 c. chopped celery
1/3 c. water
1 Tbs. corn syrup
1/4 c. cold water
2 Tbs. flour
Salt
Pepper
Directions:
Trim excess fat from meat. Sprinkle 1 tsp. salt in Dutch oven; Brown meat slowly on all sides in Dutch oven. Stick cloves into onions. Add to meat along with carrots, celery, the 1/3 c. water and corn syrup. Cover and simmer till meat is tender, about 2 1/2 hours. Transfer meat to serving platter; keep warm. Skim fat from pan juices. Blend the 1/4 c. cold water with flour; stir into juices. Cook and stir until thickened and bubbly. Season to taste with salt and pepper; pass with roast.
Makes 6-8 Servings
Trim excess fat from meat. Sprinkle 1 tsp. salt in Dutch oven; Brown meat slowly on all sides in Dutch oven. Stick cloves into onions. Add to meat along with carrots, celery, the 1/3 c. water and corn syrup. Cover and simmer till meat is tender, about 2 1/2 hours. Transfer meat to serving platter; keep warm. Skim fat from pan juices. Blend the 1/4 c. cold water with flour; stir into juices. Cook and stir until thickened and bubbly. Season to taste with salt and pepper; pass with roast.
Makes 6-8 Servings
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