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New American Pot Roast Recipe

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This recipe for New American Pot Roast, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. eye of the round beef roast
1 Tbsp. oil
2 cloves garlic, minced
4 carrots, peeled, sliced
2 onions, sliced
3/4 to 1 cup beef broth
1/2 tsp. salt
1 bay leaf
1 Tbsp. Dijon mustard

Directions:
Directions:
In a heavy dutch oven or casserole, brown meat on all sides in oil. Sprinkle with garlic after browning. Add sliced carrots and onion to pan. Place around meat. Add beef broth. Cover with lid. Cook meat in oven at 325F for about 1 1/2 hours or until meat is tender. Remove meat and place on a platter. Lift onions and carrots onto meat. Cover, keep warm. Strain remaining juices from pan. Pour into a small saucepan. Heat to boiling. Simmer until reduced to half the original volume. Add salt to taste. Whisk in mustard and whisk constantly until sauce is heated through. Slice meat, serve with sauce. Serves 4, recipe may be doubled using 1 1/2 cups beef broth (time will be 2 to 2 1/2 hours).

 

 

 

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