AMERICAN POT ROAST
1/4 cup vegetable oil
1 (4 pound) boneless beef chuck roast
1 cup chopped onion
1 cup sliced celery
2 cloves garlic, minced or pressed
3 cups beef bouillon
1/4 cup catsup
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
6 medium potatoes, peeled and quartered
4 carrots, peeled and cut into 2−inch pieces
1/2 pound green beans
1/4 cup cornstarch
1/4 cup water
In Dutch oven heat oil over medium heat. Add meat; brown on all sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours.
Add potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender.
Add green beans and simmer 10 minutes longer or until tender−crisp.
Remove meat and vegetables to platter.
Stir together cornstarch and water until smooth. Add to liquid in Dutch oven.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Serve gravy over meat and vegetables.
Makes about 6 servings.
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