Beef Pot Roast
| Submitted by: Sherry | Country: Canada |
| Category: Home/Beef & Veal | |
| Quantity: 8 servings | Preparation time: 0:20 hr. Cooking time: 2:00 hr. |
Ingredients
| 1 | beef blade pot roast (4 lb/2 kg) | 1 |
| flour | ||
| 2 tbsp | shortening | 30 mL |
| salt and pepper, to taste | ||
| 2 cups | sliced onions | 500 mL |
| 1/3 cup | water | 150 mL |
| 1/3 cup | catsup | 150 mL |
| 1 | clove garlic, minced | 1 |
| 1/4 tsp | dry mustard | 1 mL |
| 1/4 tsp | dried marjoram | 1 mL |
| 1/4 tsp | dried rosemary | 1 mL |
| 1/4 tsp | dried thyme | 1 mL |
| 1 | medium bay leaf | 1 |
| 1 cup | fresh musrooms, sliced | 250 mL |
| 1/4 cup | cold water | 60 mL |
| 2 tbsp | flour | 30 mL |
Directions
Coat meat with flour. Brown meat in hot shortening on both sides. Season with salt and pepper. Transfer to roasting pan.
Mix together the onions, water, catsup, garlic, mustard, marjoram, rosemary, thyme and bay leaf. Add to the pan.
Bake in 325°F/160°C oven, covered, for 2 hours or until tender.
Add the mushrooms to the pan juices. Blend cold water with flour. Add to the heating juices, cook and stir until thickened.
Copyright © 2003 Artistic Techworks. All rights reserved.
www.ourbestrecipes.com
www.ourbestrecipes.com