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The Catskills Pot Roast Recipe

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This recipe for The Catskills Pot Roast, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Dalton
Added: Saturday, May 27, 2006


4-4 1/2 lbs. crossrib or rump roast of beef
2T. oil
1tsp. salt
1/4 tsp. pepper
1 beef bouillon cube
1c. water
1/4c. ketchup
1T. Worcestershire sauce
1T. (or more, to taste) minced onion
1 tsp. caraway seeds
2T. flour
1-4oz. can mushrooms, drained (optional)

Brown meat on all sides in hot oil in Dutch oven. This should take about 15 min. Pour off all but 2T. fat.
Add salt and pepper; add bouillon cube, water, ketchup, Worcestershire, onion and caraway seeds. Simmer, covered until tender, about 2 1/2 hours, adding a bit of water if necessary.
Remove meat, skim off all fat, stir in about 2T. flour. Cook, stirring until thickened.
Note: add 4oz. can drained mushrooms at this point, if desired.




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