Beef And Bean Pot Roast
|Beef chuck pot roast||1 Pound|
|Cooking oil||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Lima beans||1 Cup (16 tbs), rinsed|
|Catsup||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Mixed pickling spice||2 Teaspoon|
|Carrots||3 , sliced (About 1 1/2 Cups)|
Trim excess fat from meat.
In Dutch oven brown meat on all sides in hot oil; remove meat.
Drain off fat.
In same Dutch oven combine water, chopped onion, dry lima beans, catsup, salt, pepper, and garlic.
Tie mixed pickling spice in cheesecloth bag; add to bean mixture in Dutch oven.
Place meat atop beans.
Simmer, covered, till meat and beans are almost tender, about 2 hours.
Add additional water during cooking, if necessary, to keep beans covered.
Add sliced carrots; simmer, covered, 30 minutes more.
Discard spice bag.