Pot Roast Recipe

Sunday Beef Pot Roast

• 3 - 4 lb (1.5 - 1.8 kg)  boneless rolled rib, blade, chuck, shoulder clod or
                                       brisket point
• 1 teaspoon (5 ml)       salt
• ¼ teaspoon (1.5 ml)      pepper
• ½ cup (125 ml)            water
• 3 tablespoons (45 ml) butter, margarine or vegetable oil

• 5 tablespoons (75 ml) flour
• ½ cup (125 ml) cold water

Omit water and add:

2 cups (500 ml)tomato juice and 2 tablespoons (30 ml) Worcestershire sauce

OR 2 cups (500 ml)Beef broth

OR vegetable juice cocktail

OR ¼ (60 ml)cup tomato paste and 1 cup (250 ml)dry red wine

Add 2 bay leaves

Rub salt, pepper and any of the following seasonings into the surface of the beef before browning:l

garlic, finely chopped

thyme

marjoram

tarragon

3 whole cloves inserted in surface of roast

1 tablespoon (15 ml)paprika

Add to pan juices:

½ (14 oz/398 ml) can whole berry cranberry sauce

1 orange, juice and grated peel

½ teaspoon (2 ml) cinnamon

During last hour add vegetables such as:

tiny potatoes or medium potatoes, quartered

1 - 2 stalks celery, coarsely sliced

3 medium carrots, coarsely sliced

2 medium onions

Alternative method of Cooking Vegetables:

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