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September 18, 2014
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Food
Mom's Best Pot Roast

  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 4 pounds center-cut chuck steak
  • 3 tablespoons all-purpose flour
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons shortening
  • 1 cup boiling water
  • 3 large carrots, sectioned into 2-inch pieces and halved
  • 6 ounces fresh green beans, trimmed into 1-inch pieces 16-ounce can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons Kitchen Bouquet

Salt and pepper meat and rub with flour. In a heavy roasting pan or skillet, saute onion and garlic in shortening until translucent but not browned. Add meat and brown on both sides. This will take about 15 minutes. Add boiling water, carrots, beans, tomatoes, bay leaf, Kitchen Bouquet and additional salt and pepper if desired.

Cook on top of stove over low heat, tightly covered with aluminum foil. Cook 20 minutes, unwrap foil, baste and reseal. Continue slow cooking and basting every 15 minutes, turning meat over once during cooking. (This will be difficult as the meat becomes more tender. Use two spatulas, making sure you scrape all the caramelized bits of onion and garlic from the bottom of the pan.) You may also need to add water when you baste to keep meat moist. Cook 2 1/2 to 3 hours, until meat is fall-apart tender.

Remove meat from roasting pan with vegetables, but leave drippings in pan to make gravy. Discard bay leaf.

Pot roast gravy: Add 4 to 6 tablespoons of flour, bit by bit, to the drippings in the roasting pan, stirring as you add. When the flour is browned, add 1 to 2 cups boiling water and salt and pepper to taste. Stir over low heat until slightly thickened. Serve over roast and mashed potatoes.

Recipe from “Square Meals” by Jane and Michael Stern

Sunday, February 09, 2003

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