All American Pot Roast Recipe
1 rib of celery
1 tbsp oil
3 1/2 lb chuck roast
1/2 tsp thyme, dried
1 bay leaf
2 tbsp flour
1 salt and pepper to taste
CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT
OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE
MEAT FROM POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10
MINUTES. RETURN MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2
tsp. PEPPER, THE THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE
HEAT AND SIMMER, COVERED, FOR ABOUT 2 1/2 HOURS. TURN MEAT
OCASSIONALLY. REMOVE MEAT TO A PLATTER. COVER LOOSELY WITH FOIL TO
KEEP WARM. DISCARD ALL THE VEGETABLES AND THE BAY LEAF. SKIM FAT FROM
PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO INTO THE FLOUR. ADD THE
FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL THE GRAVY COMES TO
A BOIL AND THICKENS. EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO.
/ 50 g FAT / 678 mg SOD
to Meat Recipes
Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
The case against low carb diets
Its all the rage, but it is really safe for you?
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Scientific studies over the last few years have illustrated that eating excess animal fats can lead to greater risk of cancer, heart problems and other serious conditions.
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All American Pot Roast Recipe Category from Recipes 4U
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