3-3-1/2 lb. pot roast
2 tsp. salt
1/4 tsp. pepper
4 medium onions, sliced
3 stalks celery, cut into pieces
1 bay leaf
1-1/2 cups water
6 medium carrots, cut into pieces
4 medium potatoes, peeled and halved
In electric skillet, brown meat in hot oil. Add salt, pepper, 1 onion, 1 stalk celery, bay leaf, and water. Simmer, covered, 2-2-1/2 hours or until meat is tender. Add remaining vegetables; simmer 45-60 minutes or until tender. Remove meat and vegetables to platter. If desired, thicken juices with 3 Tbsp. flour mixed with 1/4 cup water. Stir into juices. Heat until mixture boils and thickens, stirring constantly. Serve with meat.
6 servings, questionable. Good with popovers.
2 tsp. salt
1/4 tsp. pepper
4 medium onions, sliced
3 stalks celery, cut into pieces
1 bay leaf
1-1/2 cups water
6 medium carrots, cut into pieces
4 medium potatoes, peeled and halved
In electric skillet, brown meat in hot oil. Add salt, pepper, 1 onion, 1 stalk celery, bay leaf, and water. Simmer, covered, 2-2-1/2 hours or until meat is tender. Add remaining vegetables; simmer 45-60 minutes or until tender. Remove meat and vegetables to platter. If desired, thicken juices with 3 Tbsp. flour mixed with 1/4 cup water. Stir into juices. Heat until mixture boils and thickens, stirring constantly. Serve with meat.
6 servings, questionable. Good with popovers.
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