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HOME-STYLE POT ROAST
HOME-STYLE POT ROAST
Take advantage of the "pot roast special." Buy a lg. roast of the cut featured at your market - chuck, rump, or round. Cooked whole, as explained below, it can become a company meal. Or cut & freeze part for future eating & pot roast the remainder in your family's favorite way.
6-7 lbs. Boneless chuck, rolled & tied
2 T. Fat or pure veggie oil
1 C. Chopped onion
1/2. C Chopped celery
(10-1/2 oz.) Condensed beef bouillon
1-1/2 C. Water
1 T. Cornstarch
2 T. Cold water
1 C. Sliced, cooked carrots
12 sm. white onions, peeled & cooked
1 pkg. (10 oz.) Frozen lima beans, cooked
Brown beef in hot fat or oil on all sides in a heavy kettle or Dutch oven; remove from pan; keep warm. Sauté chopped onion & celery lightly in fat or oil remaining in pan. Return meat to pan. Add bouillon & water; cover. Bring to boiling; reduce heat. Simmer slowly about 4 hrs. or until meat is tender. Remove meat. Skim fat from liquid. Blend cornstarch & cold water to a smooth paste. Stir into liquid in pan; cook, stirring constantly, until mixture thickens & boils 1 min. Add meat & cooked veggies; heat through. Sprinkle w/chopped parsley, if desired. Makes 10 servings.
Take advantage of the "pot roast special." Buy a lg. roast of the cut featured at your market - chuck, rump, or round. Cooked whole, as explained below, it can become a company meal. Or cut & freeze part for future eating & pot roast the remainder in your family's favorite way.
6-7 lbs. Boneless chuck, rolled & tied
2 T. Fat or pure veggie oil
1 C. Chopped onion
1/2. C Chopped celery
(10-1/2 oz.) Condensed beef bouillon
1-1/2 C. Water
1 T. Cornstarch
2 T. Cold water
1 C. Sliced, cooked carrots
12 sm. white onions, peeled & cooked
1 pkg. (10 oz.) Frozen lima beans, cooked
Brown beef in hot fat or oil on all sides in a heavy kettle or Dutch oven; remove from pan; keep warm. Sauté chopped onion & celery lightly in fat or oil remaining in pan. Return meat to pan. Add bouillon & water; cover. Bring to boiling; reduce heat. Simmer slowly about 4 hrs. or until meat is tender. Remove meat. Skim fat from liquid. Blend cornstarch & cold water to a smooth paste. Stir into liquid in pan; cook, stirring constantly, until mixture thickens & boils 1 min. Add meat & cooked veggies; heat through. Sprinkle w/chopped parsley, if desired. Makes 10 servings.
