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Pot Roast With Garden Vegetables Recipe

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This recipe for Pot Roast With Garden Vegetables, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Cornwell


1 3 lb. beef bottom round roast
1/2 to 1 tsp. cracked black pepper
1/4 tsp. salt
1 T cooking oil
1 C beef broth
2 T tomato paste
1/2 C coarsely chopped onion
2 cloves garlic, minced
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/3 C golden raisins
3 C vegetables (such as whole green beans, or peeled and cut-up winter squash, parsnips, celery, broccoli, and/or cauliflower)
1 C sugar snap peas
1 T cornstarch

Trim fat from meat. Sprinkle with cracked pepper and salt. In a 4-6 quart Dutch oven heat oil. Brown meat on all sides in hot oil about 5 minutes. Drain off fat. Combine broth and tomato paste. Carefully pour over meat. Add onion, garlic, marjoram, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until meat is tender. Add raisins and (if using) green beans, squa\sh, or parsnips. Return to boiling; reduce heat. Simmer, covered, for 10-15 minutes more or until vegetables are just tender. Stir in peas and (if using) celery, broccoli, or cauliflower. Cook 3-4 minutes more or until vegetables are crisp-tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in pan. Cover platter with foil to keep warm. For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups juices to Dutch oven (discard remaining juices). In a small bowl stir cornstarch into 2 tablespoons cold water until smooth (or shake together in a screw-top jar). Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.




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