American Style Pot Roast

Title:
American Style Pot Roast

Yield:
6 Servings

Categories:
Meat




Ingredients:





   1/4 c  Oil


     4 lb Chuck roast


     1 c  Chopped onion


     1 c  Sliced celery


     2    Cloves garlic; minced


     3 c  Beef broth


   1/4 c  Ketchup


   1/2 ts Dried thyme leaves


     1 ts Salt


   1/4 c  Cornstarch


   1/4 c  Water


     6 md Potatoes (optional)


     4    Carrots (optional)






 In Dutch oven or large kettle, heat oil over medium heat. Add meat. Brown


 on all sides. Add onion, celery, garlic, broth, ketchup, thyme, salt and


 pepper. Cover; bring to boil. Reduce heat and simmer 2-1/2 hours or until


 meat is tender. Remove meat to platter. Stir cornstarch and water until


 smooth. Add to liquid in Dutch over. Bring to boil over medium heat,


 stirring constantly, and boil 1 minute. Serve gravy with roast. Vegetables


 may be cooked with roast in Dutch oven. After roast has simmered 2 hours,


 add potatoes, peeled and quartered, and carrots, peeled and cut into 2-inch


 pieces. Cover and simmer


     1/2    hour.


 


 MRS E.J. HOSEY (MERRIE JACK)


 


 MARVELL, AR


 


 From the book ,
Marvell Academy Mothers Assn, Marvell,


 AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.