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This recipe for FLEMISH OVEN POT ROAST, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Tuesday, July 25, 2006


1 c cider vinegar
seasoned pepper
1 tbsp whole allspice
1/4 tsp nutmeg
5 pounds chuck roast, rolled and larded
3 bread slices
1 small egg
1 tbsp instant minced onion
1 1/2 tsp mixed dried herbs
1 (6 oz can tomato paste
1 tbsp flour
6 to 8 baking potatoes

About 3 1/2 hours before dinner: Heat vinegar with 2 tsp salt, 3/4 tsp seasoned pepper, allspice and nutmeg 5 minutes. Pour over roast; let stand while preparing this stuffing: With fork pull bread into crumbs; mix with egg, onion, 1/2 tsp salt, 1/8 tsp pepper, mixed herbs and tomato paste.

Start heating oven to 350. remove roast from vinegar mixture; discard vinegar; gash roast deeply with sharp knife, then fill slit with stuffing; repeat on all sides until all stuffing is used. In Dutch oven brown roast on all sides about 10 to 15 minutes; then pour off fat and to Dutch oven add 1/4 c hot water; cover and bake 3 hours or until tender.

About 1 1/2 hours before roast is done: place baking potatoes in oven, along with the roast bake til fork tender. When pot roast is tender, pour juices from Dutch oven into measuring cup; skim off fat. Return juice to Dutch oven; stir flour and i/1 tsp salt into 1/4 c of juice; then stir this mixture into dutch oven juices. Cook, stirring, until hot and thickened.

Arrange pot roast on heated platter with potatoes, pricked, cut open on top, then pressed until snowy interior bursts through. Pass gravy.

Number Of Servings:
Number Of Servings:
6 to 8




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