Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----INGREDIENTS----- 2 lg Carrots; sliced
1 4-6 pound Beef Round 2 cn (16 oz) Stewed Tomatoes
2 tb Shortening 1/2 c - Water
1 tb Salt 2 tb Flour
2 Whole cloves of garlic 1/4 c - Cold water
2 lg Onions; sliced

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

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