Pot Roast of Beef with Vegetables
|Beef chuck/Beef round||4 Pound|
|Salt||1 1⁄2 Teaspoon|
|Summer savory||1⁄8 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Cooking liquid||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
Wipe beef with clean damp cloth or paper towel.
Mix 3 tablespoons flour and seasonings together, and rub into beef.
Heat shortening in heavy pan, and add beef.
Cook slowly until meat is brown on all sides, about 20 minutes.
Add 1/2 - 3/4 cup water, cover and cook slowly 3 hours or until tender.
Add vegetables for last hour of cooking.
Remove from heat.
Arrange meat and vegetables on heated platter, and keep warm.
Skim excess fat from top of liquid with spoon.
Mix 2 tablespoons flour with 1 /4 cup cold water until smooth.
Or measure water into small screw-top jar, add flour and cover tightly; shake well.
Pour flour mixture into hot liquid, and return pan to heat.
Cook, stirring, until thickened.
Taste, and add more seasonings if you wish.
Pour into gravy boat to serve with meat and vegetables.