Farm Pot Roast
An excellent pot roast, great for entertaining.
Yield
8 servingsPrep
40 minCook
3 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4-6 | pound |
beef, round steak
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | tablespoon |
salt
|
|
| 2 | cloves |
garlic
whole |
|
| 2 | large |
onions
sliced |
|
| 2 | large |
carrots
sliced |
|
| 2 | cans |
tomatoes, stewed, canned
|
*
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beef, round steak
|
|
||
| 3E+1 | ml |
vegetable shortening
|
|
| 15 | ml |
salt
|
|
| 2 | cloves |
garlic
whole |
|
| 2 | large |
onions
sliced |
|
| 2 | large |
carrots
sliced |
|
| 2 | cans |
tomatoes, stewed, canned
|
*
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
water
cold |
|
Directions
Dredge the meat in the ¼ cup flour, season with salt and a little pepper if you like.
Brown slowly on all sides in shortening with garlic cloves in a heavy kettle.
Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste.
Add ½ cup water.
Simmer covered, until tender, about 3½ hours.
Turn the pot roast occasionally, adding more water if needed.
Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups.
Blend and add the 2 tablespoons of flour and ¼ cup cold water.
Cook, stirring constantly, until thickened.
