Pot roast w vegetables mccall's card collection

Posted by Sherry on February 14, 2007, 3:29 pm
67.14.205.36

Great American Recipe Card Pot Roast with Vegatables (15a)
Our Rich Heritage

POT ROAST WITH VEGETABLES

4 to 5 lbs beef rump roast

2 tablsp oil

2 tablsp butter

1 small onion, sliced

1 clove garlic, minced

1 teasp dried thyme leaves

1 teaspoon dried marjoram

1 bay leaf, crumbled

8 whole black peppers

1 teaspoon salt

1 can (10 1/2oz) condensed beef broth, undiluted

12 small white onions

8 carrots, pared and halved (1lb)

1 spring parsley

3 tablsp flour

1. Wipe roast with paper towels. In hot oil and butter

in 5 quart Dutch oven or heavy kettle, over medium heat,

brown roast with sliced onions, turing roast with two wooden spoons,

until brown on all sides. (25 minutes)

1. To drippings, add garlic, thyme, marjoram, bay leaf, black peppers, salt,and cook just

1 minutes, to saute.

1. Add beef broth, Bring to a boiling point, then reduce heat to simmer and cook just below

the boiling point, covered. Turn meat occasionally, so that it will cook evenly. Add veggies

and parsley and simmer, covered, 30 minutes. Or till vegetables are tender.

1. To make Gravy: Transfer meat and vegetable fron Dutch oven

to warm platter for serving. Keep warm, covered loosley with foil.

Into 2 cup measure, strain liquid remaining in Dutch oven.

If necessory, add water to measure 2 cups, return to Dutch oven.

1. Pour 1/4 cup water into measuring cup. Add flour, and mix with fork until smooth.

Stir into liquid in Dutch oven and bring to a boiling, stirring constantly.

Reduce heat; simmer 3 minutes. Taste; add salt if desired. Serves 10

Oh thank you so much!! I'm so excited you responded and so quickly.