Post by April B. on Apr 16, 2004 7:36:47 GMT -6
SOUTHERN VIRGINIA POT ROAST
1/4 C. vegetable oil
1 (4 lb.) boneless beef chuck roast
1 C. chopped onion
1 C. sliced celery
2 cloves garlic, minced or pressed
3 C. beef bouillon
1/4 C. catsup
1 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
6 medium potatoes, peeled and quartered
4 carrots, peeled and cut into 2-inch pieces
1/2 lb. green beans
1/4 C. all purpose flour
1/4 C. water
In Dutch oven heat oil over medium heat. Add meat; brown on all
sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and
pepper. Cover; bring to boil. Reduce heat and simmer 2 hours. Add
potatoes and carrots. Cover; simmer 1/2 hour or until meat and
vegetables are tender.
Add green beans and simmer 10 minutes longer or until tender-crisp.
Remove meat and vegetables to platter. Stir together flour and water
until smooth. Add to liquid in Dutch oven. Stirring constantly,
bring to boil over medium heat and boil 5 minutes. Serve gravy over
meat and vegetables. Makes about 6 servings.
1/4 C. vegetable oil
1 (4 lb.) boneless beef chuck roast
1 C. chopped onion
1 C. sliced celery
2 cloves garlic, minced or pressed
3 C. beef bouillon
1/4 C. catsup
1 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
6 medium potatoes, peeled and quartered
4 carrots, peeled and cut into 2-inch pieces
1/2 lb. green beans
1/4 C. all purpose flour
1/4 C. water
In Dutch oven heat oil over medium heat. Add meat; brown on all
sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and
pepper. Cover; bring to boil. Reduce heat and simmer 2 hours. Add
potatoes and carrots. Cover; simmer 1/2 hour or until meat and
vegetables are tender.
Add green beans and simmer 10 minutes longer or until tender-crisp.
Remove meat and vegetables to platter. Stir together flour and water
until smooth. Add to liquid in Dutch oven. Stirring constantly,
bring to boil over medium heat and boil 5 minutes. Serve gravy over
meat and vegetables. Makes about 6 servings.