Ingredients Jump to Instructions ↓

  1. --INGREDIENTS-- 1 4-6 pound Beef Round

  2. 2 tb Shortening

  3. 1 tb Salt

  4. 2 Whole cloves of garlic

  5. 2 lg Onions; sliced

  6. 2 lg Carrots; sliced

  7. 2 cn (16 oz) Stewed Tomatoes

  8. 1/2 c - Water

  9. 2 tb Flour

  10. 1/4 c - Cold water

Instructions Jump to Ingredients ↑

  1. AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened. SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised through the years) Deidre Anne Penrod, Prodigy Food & Wine Board


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