Home-Style Pot Roast
Source of Recipe
Aunt Saunny
a.. 1 medium turnip -- chopped 1/2 cup (white)
b.. 1 medium onion -- chopped (1/2 cup)
c.. 1/4 cup chopped carrot
d.. 1/4 cup chopped celery
e.. 1 clove garlic -- minced
f.. 3 pounds beef chuck pot roast
g.. 2 tablespoons cooking oil
h.. 1 teaspoon salt
i.. 1/4 teaspoon pepper
j.. 1/2 cup dry red wine -- or water
k.. 2 tablespoons parsley -- snipped
l.. 1/3 cup cold water
m.. 3 tablespoons all-purpose flour
In crockery cooker place the chopped turnip, onion, carrot, celery, and
garlic. Trim excess fat from roast, cut roast in half to fit into
crockery cooker. In skillet brown the roast on all sides in hot oil; drain.
Place meat atop of vegetables. Sprinkle roast with salt and pepper;
pour the 1/2 cup wine or water over roast. Cover and cook on LOW heat
setting for 8 to 10 hours. Remove roast to a warm serving platter. Strain
the vegetables; reserve 2 cups cooking liquid, adding water, adding
water if necessary. Spoon the vegetables atop roast, sprinkle with parsley.
Cover meat to keep warm while preparing gravy. Skim excess fat from
reserved cooking liquid; pour liquid into saucepan. Blend the 1/3 cup cold
water slowly into flour; stir into cooking liquid. Cook and stir till
thickened and bubbly. Serve with roast and vegetables.
Makes 6 to 8 servings.
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