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 | | Pot Roast 5 4 pounds of rump, chuck or round beef
2 teaspoons of Accent
2 teaspoons of salt
1/8 teaspoon of pepper
1/8 teaspoon of ground marjoram, optional
1/8 teaspoon of basil
1/8 teaspoon of thyme
1 tablespoon of fat
1 cup of water
6 medium potatoes, peeled
12 medium carrots, scraped
12 white onions, peeled
3 tablespoons of flour |
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Sprinkle the beef with Accent, 1 teaspoon of salt, pepper and herbs. Brown beef evenly on all sides in hot fat; add 1/2 cup of water. Cover tightly and simmer for 2 1/2 - 3 hours or until meat is almost tender; add remaining waster as needed. Add potatoes, carrots, onions and remaining salt; cover and cook 20 -30 minutes or until vegetables are tender. remove meat and vegetables to a hot platter. Measure liquid, adding water to make 2 cups; return to kettle. Blend flour with 1/2 cup of cold water to make a smooth paste. Add flour paste to liquid in kettle, stirring briskly to prevent lumping. Cook until mixture thickens and boils, stirring constantly. Makes 6 servings |
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