Pennsylvania Pot Roast Recipe #378300
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2½ hours | 20 min prep
SERVES 6
- 3 lbs lean boneless beef chuck
- 2 cups beef stock
- 1/2 cup wine vinegar
- 3 crushed garlic cloves
- 1 chopped onion
- 1/4 cup mustard
- 2 tablespoons worcestershire sauce
- 2 teaspoons dried thyme
- 6 cubed new potatoes
- 1 lb sliced carrot
- 1 lb trimmed green beans
- 1 1/2 tablespoons flour
- 1/2 cup water
- Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
- Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender.
- Remove beef from liquid; let stand 10 minutes before slicing. Celsius.
- ook vegetables separately just until tender. Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes.
- Arrange beef and vegetables on platter. Spoon gravy over beef; serve remaining gravy in sauceboat. Accompany meal with a Burgundy wine if desired.
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5 stars