INDIVIDUAL POT ROASTS
2 lb. beef chuck, cut in 6 pieces
2 tablespoons honey
1 tablespoon Kitchen Bouquet
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon oregano, crushed
1/4 cup water
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
3 tablespoons flour
1 (3 oz.) can sliced mushrooms
Combine honey and Kitchen Bouquet in bottom of Dutch oven. Place over moderate heat, add meat and turn to coat all sides with honey mixture. Lightly brown meat on all sides.
Add salt, pepper, oregano, water, onion, celery and carrot. Cover and simmer over low heat until meat is tender, about 2 hours. Replenish water if necessary.
Remove meat to warm platter. Skim fat from pan liquid reserving 3 tablespoons fat for gravy. Set aside.
Put pan liquid and vegetables through a sieve or food mill or blend in an electric blender. Add enough water to make 2 cups. Set aside.
In a saucepan, combine reserved fat and flour. Add pan liquid, mushrooms and broth and cook, stirring constantly, until gravy thickens and boils.
Serve pot roasts with gravy.
Makes 6 servings
From: Recipelink.com
Source: Cooking Year Around with Kitchen Bouquet, Grocery Store Products Company 1971
2 lb. beef chuck, cut in 6 pieces
2 tablespoons honey
1 tablespoon Kitchen Bouquet
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon oregano, crushed
1/4 cup water
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
3 tablespoons flour
1 (3 oz.) can sliced mushrooms
Combine honey and Kitchen Bouquet in bottom of Dutch oven. Place over moderate heat, add meat and turn to coat all sides with honey mixture. Lightly brown meat on all sides.
Add salt, pepper, oregano, water, onion, celery and carrot. Cover and simmer over low heat until meat is tender, about 2 hours. Replenish water if necessary.
Remove meat to warm platter. Skim fat from pan liquid reserving 3 tablespoons fat for gravy. Set aside.
Put pan liquid and vegetables through a sieve or food mill or blend in an electric blender. Add enough water to make 2 cups. Set aside.
In a saucepan, combine reserved fat and flour. Add pan liquid, mushrooms and broth and cook, stirring constantly, until gravy thickens and boils.
Serve pot roasts with gravy.
Makes 6 servings
From: Recipelink.com
Source: Cooking Year Around with Kitchen Bouquet, Grocery Store Products Company 1971
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