Ingredients:
·
3
to 4 pound beef roast
·
1
tablespoon flour
·
1
teaspoon salt
·
dash
of black pepper
·
pinch
of ginger
·
1
to 2 tablespoons oil
·
1
large onion, sliced
·
1
clove garlic
·
2
stalks celery, cut into large pieces
·
piece
of green pepper
·
1
tomato, cut into chunks
·
2
carrots, cut into large chunks
·
small
piece of yellow turnip (or rutabaga)
·
1/4
cup water
·
1/4
wine or sherry
Directions:
·
Wipe
the meat with a paper towel to dry it. Mix together the flour, salt, pepper and
ginger. Rub mixture on all sides of the meat.
·
Heat
the oil in a heavy roasting pot. Brown the meat on all sides. Place the
vegetables around the roast. Pour water and wine or sherry over the roast.
Place lid on the pot and simmer on the stovetop for about 3 hours. This pot
roast can also be baked in the oven at a medium heat (about 350ºF) for the same
length of time.
For the gravy:
·
1
heaping tablespoon flour
·
1
to 2 cups water
·
Remove
meat. To the essence in the pan add the heaping tablespoon of flour plus the
water. Cook, stirring often, until thick. Strain the gravy (including the
vegetables)) through a sieve. Makes a most delicious gravy.
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