Pot Roast With a Texas Twang Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 lb Chuck Roast (or Shoulder)
1 medium onion, thinly sliced lengthwise root to tip)
4 ribs of celery, chopped
2 tbsp Worcestershire sauce
3/4 c salsa (mild or medium)
3-4 bay leaves
3-4 cloves garlic (pressed)
4 beef bouillon cubes
1 tsp salt
1/2 tsp black pepper
Water
4 potatoes, cleaned and cut into wedges
6-8 large carrots, cleaned and cut up
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Directions: |
Directions:Place roast in roasting pan. Place the onions and celery around the roast. Add Worcestershire, salsa, bay leaves, garlic and beef bouillon cubes. Sprinkle with salt and pepper. Add enough water to cover 3/4 of the roast. Cover pan with foil. Bake at 350º for 3-4 hours or until roast is very tender. Should pull apart easily when fork is inserted. Add potatoes and carrots during the last hour of baking. Spoon liquid from the roast over the vegetables.
To make gravy: Remove roast and vegetables from the roasting pan and set aside. Bring the liquid to a boil on top of the stove. Meanwhile combine 1/4 c cornstarch and 1/2 c cold water. Whisk the cornstarch into the boiling liquid a little at a time until thickened. Add 1 tsp Kitchen Bouquet. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:Preparation time 15 minutes, cooking time 3-4 hours |
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