Yes, it is a pot roast, and sounds very delicious. I think I am going to make this one myself.
Charlotte ----- Original Message ----- From: "Jennifer Chambers" <jennile...@gmail.com> To: <cookinginthedark@acbradio.org> Sent: Monday, September 13, 2010 11:43 PM Subject: Re: [CnD] Servings: Makes 8 to 10 servings. Is this recipe called Pot Roast, by any chance? I have always done roasts in the oven or slow-cooker, and I have never really followed a recipe. Just did my own thing. This recipe looks really good, and very simple. I'm going to copy it, but want to put the proper title for it. Jennifer On 9/10/10, Marilyn <mldeweese1...@verizon.net> wrote: > budget pot roast is the title. Sorry.! > ----- Original Message ----- > From: "Marilyn" <mldeweese1...@verizon.net> > To: <cooking-frie...@yahoogroups.com> > Cc: <cookinginthedark@acbradio.org> > Sent: Friday, September 10, 2010 1:45 PM > Subject: [CnD] Servings: Makes 8 to 10 servings. > > >> Servings: Makes 8 to 10 servings. >> Prep: 30 mins >> Total: 2 hrs 15 mins >> Ingredients >> 1 2-1/2- to 3-lb. boneless beef chuck pot roast >> Salt and pepper >> 1/4 cup cooking oil >> 2 large onions, cut into 3/4-inch slices >> 3/4 cup water >> 1/4 cup red wine vinegar >> 1 tsp. dried thyme, crushed >> 1/4 tsp. salt >> 1 lb. potatoes >> 1 lb. carrots cut into 2-inch pieces >> 2 stalks celery, bias-sliced into 1-inch pieces >> 1/2 cup cold water >> 1/4 cup all-purpose flour >> Black pepper (optional) >> Directions >> 1. >> Trim fat from meat. Sprinkle with salt and pepper. In a 4-1/2- to 6-quart >> Dutch >> oven over medium heat brown roast on all sides in hot oil. Remove meat. >> In >> >> same pan, >> cook onions until browned. Remove onions. Carefully wipe excess oil from >> pan. Return >> meat and onions to pan. Combine the 3/4 cup water, the vinegar, thyme, >> and >> >> 1/4 teaspoon >> salt. Pour over roast and onions. Bring to boiling; reduce heat. Simmer, >> covered, >> for 1 hour. >> 2. >> Meanwhile, if using new potatoes, peel a strip of skin from the center of >> each. >> If using medium potatoes or sweet potatoes, peel and cut into eighths. >> Add >> >> potatoes, >> carrots, and celery to meat. Return to boiling; reduce heat. Simmer, >> covered, for >> 45 to 55 minutes more or until meat and vegetables are tender. Transfer >> meat and >> vegetables to a serving platter, reserving juices in Dutch oven. Keep >> warm. >> 3. >> For gravy, measure juices; skim off fat. If necessary, add enough water >> to >> >> juices >> to equal 1-1/2 cups. Return to Dutch oven. >> 4. >> In a small bowl whisk together the 1/2 cup cold water and flour until >> smooth. Stir >> into juices in pan. Cook and stir over medium heat until thickened and >> bubbly. Cook >> and stir for 1 minute more. If desired, season with pepper. Serve gravy >> with meat >> and vegetables. Makes 8 to 10 servings. Enjoy. >> >>>From Rhonda. >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > -------------------------------------------------------------------------------- > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 9.0.851 / Virus Database: 271.1.1/3126 - Release Date: 09/10/10 > 03:08:00 > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
