Recipe - American Style Pot Roast

One fourth cup Oil
4 pound Chuck roast
1 cup Chopped onion
1 cup Sliced celery
2 Cloves garlic; minced
3 cup Beef broth
One fourth cup Ketchup
One half teaspoon Dried thyme leaves
1 teaspoon Salt
One fourth cup Cornstarch
One fourth cup Water
6 md Potatoes (optional)
4 Carrots (optional)

In Dutch oven or large kettle, heat oil over medium heat. Add meat. Brown
on all sides. Add onion, celery, garlic, broth, ketchup, thyme, salt and
pepper. Cover; bring to boil. Reduce heat and simmer 2One half hours or until
meat is tender. Remove meat to platter. Stir cornstarch and water until
smooth. Add to liquid in Dutch over. Bring to boil over medium heat,
stirring constantly, and boil 1 minute. Serve gravy with roast. Vegetables
may be cooked with roast in Dutch oven. After roast has simmered 2 hours,
add potatoes, peeled and quartered, and carrots, peeled and cut into 2inch
pieces. Cover and simmer
One half hour.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.