Recipe - Ed Debevics Pot Roast

1 3to 3 One half pound thick cut or sliced up
beef chuck arm roast (with
bone, if possible)
One fourth cup Allpurpose flour
2 tablespoon Cooking oil
1 lg Spanish onion, cut into 1
inch pieces
4 lg Cloves garlic, cut or sliced up
One half bn Celery, thick cut or sliced up
1 One half teaspoon Dried thyme, crushed or 3 or
4 fresh thyme sprigs
4 Bay leaves
3 tablespoon Tomato paste
Three fourths cup Burgundy or other dry red
wine
2 cup Au jus prepared from
envelopes of au jus sauce
mix or gravy mix
One half teaspoon Salt (optional)
One half teaspoon Pepper
One half teaspoon Crushed red pepper
One fourth cup Allpurpose flour
1 One half cup Water

Trim excess fat from the meat. Season the meat with some salt and pepper.
Coat with the One fourth cup flour. In a 45 quart Dutch oven or kettle, brown
meat on both sides in hot oil. Remove meat, leaving drippings in the Dutch
oven. Add onion, garlic, celery, thyme and bay leaves. Cook and stir
about 5 minutes or till vegetables are just tender. Stir in the tomato
paste and burgundy. Let simmer, uncovered, for 5 minutes to reduce sauce,
stirring to scrape up browned bits in pan. Add the au jus sauce, salt (if
you like), pepper and crushed red pepper. Bring to boiling. Add meat to
sauce in the Dutch oven.

Cover and bake in a 325 degree oven for 3 One half to 4 hours or till meat is
very tender and falls off the bone. (For justtender meat, bake for only
2 hours.)

Remove meat from pan. Remove and discard thyme sprigs and bay leaves.
Combine the remaining One fourth cup flour with water. Stir into sauce in pan.
Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Serve with meat. Makes 6 to 8 servings.

From Ed Debevic's Short Orders/Deluxe in Chicago Recipe printed in Midwest
Living, April 1993
Posted to MMRecipes Digest V3 #199

Date: Tue, 9 Jul 1996 12:45:11, 0500

From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)