Sunday, April 4, 2010


This is a recipe I found in my late grandmother's kitchen many years ago.

4 to 5 lb beef chuck roast
1 tbsp shortening
2 cups sliced onions
2 cups sliced carrots
1 cup sliced celery
2 tsp salt
1/2 tsp thyme
1/4 tsp pepper
1 1/2 cups tomato juice
4 medium potatoes, quartered
1 tbsp flour

Brown meat well on both sides in the hot shortening in frypan over moderate heat. Add onion, carrot, celery, salt, thyme, pepper and 1 cup tomato juice. Cover; cook slowly until meat is fork tender, probably two to two and a half hours. Add the potatoes 30 minutes before the end of cooking time. Arrange the meat and potatoes on a serving platter; keep hot. Blend together the remaining tomato juice and the flour; add to the vegetable mixture still in the pan. Cook, stirring constantly, until thickened. Serve with or over the meat.

Yield: 6 to 8 servings.

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