Old Fashioned Pot Roast
|Beef bottom round||1 1⁄2 Pound|
|Vegetable oil/1 tablespoon plus 1 teaspoon||1 1⁄3 Tablespoon|
|Onions||1 Cup (16 tbs), sliced|
|Celery||1 Cup (16 tbs), sliced|
|Mixed vegetable juice||2 Cup (32 tbs)|
|Vegetable juice||2 Cup (32 tbs), mixed|
|Carrots||1 Cup (16 tbs), sliced|
|Canned tomatoes||1 Cup (16 tbs), drained|
|Canned tomatoes||1 Cup (16 tbs), drained, coarsely chopped|
|Parsley||2 Tablespoon, chopped|
|Fresh parsley||2 Tablespoon, chopped|
|Worcestershire sauce||2 Tablespoon|
|Potatoes||4 , pared|
|Peeled potatoes||16 Ounce (4 In Number, 4 Ounce Each)|
|All-purpose flour||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Enriched all purpose flour||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
1 Preheat the oven to 375Â°Fahrenheit.
2 In the roasting pan, on the rack roast beef until rare for about 30 minutes.
3 In a 5-quart Dutch oven add vegetable oil and heat.
4 Add in onion and celery and saute until onion sare translucent.
5 Add in vegetable juice, carrots, tomatoes, Worcestershire sauce, salt, bay leaves, and pepper; bring to a boil.
6 Add in the beef and baste with sauce.
7 Cover and simmer for 1 1/2 hours.
8 Add potatoes;cover and simmer for another 25 minutes until potatoes are fork tender.
9 In a small bowl, add water and dissolve flour in it.
10 Remove the bay leaves from the pot and gradually stir in the dissolved flour in it.
11 Stirring constantly, simmer uncovered for about 3 minutes until the sauce is thick.
12 Serve hot.