Monday, May 2, 2011

OLD FASHION YANKEE POT ROAST

approx 5 lb beef chuck roast
1 tablespoon shortening
2 cups sliced onion
2 cups sliced carrots
1 cup sliced celery
2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
1 1/2 cups tomato juice
4 medium potatoes, quartered, or 16 small ones
1 tablespoon flour

Brown meat well on both sides in 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, 2 to 2 1/2 hours. Add potatoes 30 minutes before end of cooking time. Arrange meat and potatoes on serving platter; keep hot. Blend together remaining tomato juice and flour; add to vegetable mixture in pan. Cook, stirring constantly, until thickened. Serve with or over meat. Yield: 6 to 8 servings.

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