Midget pot roast (for 2)

2 servings

Ingredients

Quantity Ingredient
2 eaches Beef shanks (about 1.5 lbs.)
3 tablespoons All-purpose flour, divided
1½ cup Cold water, divided
½ cup Beef broth
1 tablespoon Dry onion soup mix
1 each Garlic clove, minced
1 teaspoon Worcestershire sauce
¼ teaspoon Dried thyme
1 large Potato, peeled and cut into
;eighths
2 eaches Carrots, cut into 2-inch
;lengths
6 eaches Boiling onions
Salt and pepper to taste

Directions

Sprinkle meat with 1 tablespoon flour, place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325 deg. F. for 1-½ hours. Turn meat; add potato, carrots and onions. Cover; return to the oven for 30-45 minutes or until meat and vegetables are tender.

Remove meat and vegetables and keep warm.

To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water.; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Season with salt and pepper.

Serve with meat and vegetables. (Suggestion: serve with Orange-Kissed Beets.) From "Taste of Home" magazine, Collector's Edition (advertisement copy to entice new subscribers).

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 04-02-95

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