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Oh my, what "comfort food"!! This is delicious!
Enjoy!
hugs,
peg
Yankee Pot Roast
This is from the Taste of Home website...
Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.—Bill Shultz, Walden, New York
* Prep: 25 min. Cook: 4 hours * Yield: 4-6 Servings
Ingredients
* 2 garlic cloves, minced
* 1 beef chuck roast (3 to 3-1/2 pounds)
* 1/4 cup all-purpose flour
* 1/4 cup canola oil
* 1 cup tomato juice
* 4 medium carrots, sliced
* 2 medium onion, chopped
* 1 cup thinly sliced celery
* 2 bay leaves
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* 4 medium potatoes, peeled and quartered
Directions
* Rub garlic onto roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally.
* Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy.
Yield: 4-6 servings.
Originally published as Yankee Pot Roast in Taste of Home
October/November 1995, p47
Recipe source: Our Kitchen Table yahoo group, submitted by Rhonda.
Enjoy!
hugs,
peg
Yankee Pot Roast
This is from the Taste of Home website...
Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.—Bill Shultz, Walden, New York
* Prep: 25 min. Cook: 4 hours * Yield: 4-6 Servings
Ingredients
* 2 garlic cloves, minced
* 1 beef chuck roast (3 to 3-1/2 pounds)
* 1/4 cup all-purpose flour
* 1/4 cup canola oil
* 1 cup tomato juice
* 4 medium carrots, sliced
* 2 medium onion, chopped
* 1 cup thinly sliced celery
* 2 bay leaves
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* 4 medium potatoes, peeled and quartered
Directions
* Rub garlic onto roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally.
* Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy.
Yield: 4-6 servings.
Originally published as Yankee Pot Roast in Taste of Home
October/November 1995, p47
Recipe source: Our Kitchen Table yahoo group, submitted by Rhonda.