Miget pot roast

1 servings

Ingredients

Quantity Ingredient
1½ pounds Beef shanks
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 5-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. 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.

Yield: 2 servings

Recipe By : Taste of Home

Related recipes