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-----INGREDIENTS-----
1 4-6 pound Beef Round
2 tb Shortening
1 tb Salt
2 Whole cloves of garlic
2 lg Onions; sliced
2 lg Carrots; sliced
2 cn (16 oz) Stewed Tomatoes
1/2 c - Water
2 tb Flour
1/4 c - Cold water
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
English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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