Post by MarieAlice on Apr 15, 2003 10:38:50 GMT -6
POT ROAST WITH TOMATO GRAVY
3-4 lb beef roast
(rolled, rump, short rib or whatever)
6 medium onions
salt and pepper to taste
a bayleaf or two
2 TBS beef drippings
1 QT canned tomatoes
In dutch oven fry sliced onions in drippings until golden. Take them out and put aside. Season meat with salt and pepper. Brown on all sides. Cover pot tightly and simmer on very low for a couple of hours, til nearly tender, adding boiling water only if necessary. Add friend onions and tomatoes and bay leaf. Finish cooking in a 325* oven uncovered, until the gravy is thick and meat well browned.
3-4 lb beef roast
(rolled, rump, short rib or whatever)
6 medium onions
salt and pepper to taste
a bayleaf or two
2 TBS beef drippings
1 QT canned tomatoes
In dutch oven fry sliced onions in drippings until golden. Take them out and put aside. Season meat with salt and pepper. Brown on all sides. Cover pot tightly and simmer on very low for a couple of hours, til nearly tender, adding boiling water only if necessary. Add friend onions and tomatoes and bay leaf. Finish cooking in a 325* oven uncovered, until the gravy is thick and meat well browned.