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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pennsylvania Pot Roast Recipe

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This recipe for Pennsylvania Pot Roast is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb boneless pot roast
2 c beef stock
1/2 c wine vinegar
3 cloves crushed garlic
1 chopped onion
1/4 c mustard
2 tbsp. Worcestershire sauce
2 tsp dried thyme
6 cubed new potatoes
1 lb sliced carrots
1 lb trimmed green beans
1 1/2 tbsp. flour
1/2 c water
Directions:
Directions:
Place roast in glass bowl and mix next 7 ingredients. Pour over beef and cover. Refrigerate 24 hours. Place roast and marinade in pot and heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid and let stand 10 min before slicing. Cook vegetables separately just until tender. Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling and stir in flour and water mixture. Cook and stir until thickened. Cook 2 min. Arrange beef and vegetables on platter. Spoon gravy over beef and serve remaining gravy in sauceboat.
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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