Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef bottom round roast
2 tb Cooking oil
Salt
Pepper
2 Stalks celery, sliced
1 sm Onion, sliced
1 Carrot, sliced
3 Med. tomatoes, peeled
-quartered OR..
8 oz Can tomatoes, cut up
1/2 c Water
1 1/2 ts Beef-flavored gravy base
1/3 c Peas
1/2 c Diced carrots
1/3 c Greenbeans cut in 1" pieces
1/3 c Chopped celery
3 tb All purpose flour
1/3 c Cold water

Trim excess fat from roast; tie if necessary. In oven-going dutch
oven brown on all sides in hot oil. Sprinkle with salt and pepper.
Add sliced celery, onion, sliced carrot, tomatoes, 1/2 cup water, and
gravy base. Bake, covered, at 325 for 2 hours.

Add peas, diced carrots, green beans, and chopped celery. Return to
oven; bake, covered, till meat is tender, about 30 minutes longer.
Remove meat from Dutch oven; slice and place in serving dish. Cover;
keep warm.

Spoon vegetables from pan juices; set aside. On top of range boil
plan juices till reduced to 2 cups, about 10 minutes. Stir together
flour and the 1/3 cup water. Add to reduced pan juices. Cook and
stir till mixture is thickened and bubbly. Add reserved vegetables
and heat through. Season to taste with salt and pepper. Pour over
and around meat in serving dish. Serves 8 to 10.

Source: Better Homes Gardens Recipes from Famous Places New England
and the Northeast: Longfellow's Wayside Inn, South Sudbury, MA From:
Pat Reynolds Date: 08-25-94
Submitted By GAIL SHIPP On 05-25-95

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