Cooking Recipe Pot Roast In Savory Cheese Sauce
Recipe Ingredients
Directions
1. In a Dutch oven, or large pan with a tight-fitting cover, brown
meat in fat. Season with salt and pepper and remove from pan. Pour
off fat drippings. 2. Cook onion in drippings remaining in pan until
soft but not browned; stir often. 3. Add soup, tomato suace,
mushrooms, oregano, and basil; mix well. 4. Return meat to pan. Cover
and simmer for 3 to 3 1/2 hours or until done. (Or cook in a 325F
oven for same amount of time.) Turn meat once to cook it evenly
throughout. Skim off excess fat. 5. If sauce is too thin, remove meat
to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold
water. Add mixture slowly to sauce. Bring to a boil, stirring
constantly, and cook until thickened, about 3 minutes. Taste sauce
and correct seasoning, if necessary, with salt and pepper. 6. If
sauce needs only a little thickening, remove meat, skim off excess
fat, and simmer, uncovered, for a few minutes. 7. Slice meat and
serve with gravy.
*Forzen beef chuck arm pot rasts and beef chuck blade roasts may be
browned under the broiler. Place meat on boiler pan rack, then place
pan in center of oven. Brown to one side, about 10 minutes. Turn meat
and brown other side, about 8 to 10 minutes. Meat should be
completely thawed after browning.
From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
((((Hugs and Charring))))
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
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=================== BBS: C.R.I.M.E. BBS - Ottawa, CANADA +1 613 2
Date: 05-11-93 (19:38) Number: 195 From: ROY NEUDECKER Refer#: NONE
To: ALL Recvd: NO Subj: Wild game/camp 31/42 Conf: (11)
Cooking