Old fashioned roast dinner

12 Servings

Ingredients

Quantity Ingredient
1 3-4 poound beef chuck pot roast
2 tablespoons All purpose flour
1 teaspoon Salt
½ teaspoon Dried marjoram; crushed
½ teaspoon Dried thyme; crushed
¼ teaspoon Dried basil; crushed
⅛ teaspoon Pepper
8 mediums Carrots; halved crosswise
4 mediums Onions; cut in wedges
1 pounds Small whole potatoes; peeled
2 tablespoons All purpose flour
Snipped parsley

Directions

Trim excess fat from meat. In a Dutch oven heat trimmings till 1 tablespoon fat accumulates; discard trimmings. Rub meat with 2 tablespoons flour.

Brown meat with 2 tablespoons flour. Brown meat in the hot fat. Sprinkle the 1 teaspoon salt, the marjoram, thyme, basil, and pepper over meat.

Remove from heat; add 1½ cups water. Cover; bake in 350 oven for 1 ½ hours. Add carrots, onions, and potatoes; sprinkle with ½ teaspoon salt.

Cover; return to oven and bake about 45 minutes more or till meant and vegetables are tender. Remove meat and vegetables to heated platter; keep warm.

Skim fat from pan juices. Add enough water to juices to make 1 ½ cups liquid. combine ½ cup cold water and 2 tablespoons flour; stir into pan juices. Cook and stir till thickened and bubbly. Cook 1 to 2 minutes more, stirring occasionally. Pour some of the gravy over meat. Pass remaining gravy. Garnish with snipped parsley. Makes 12 to 16 servings.

Recipe by: Better Homes & Gardens Low Cost Cooking Posted to MC-Recipe Digest V1 #994 by L979 <L979@...> on Jan 8, 1998

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