Recipe - Farm Pot Roast

INGREDIENTS
1 46 pound Beef Round
2 tablespoon Shortening
1 tablespoon Salt
2 Whole cloves of garlic
2 lg Onions; cut or sliced up
2 lg Carrots; cut or sliced up
2 cn (16 oz) Stewed Tomatoes
One half cup Water
2 tablespoon Flour
One fourth cup Cold water

AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING

Dredge the meat in the One fourth cup flour, season with salt and a little
pepper if you like. Brown slowly on all sides in shortening with garlic
cloves in a heavy kettle. Watch that garlicwhen it's brown lift it out!
Add vegetables, return garlic, season to taste. Add One half cup water. Simmer
covered, until tender, about 3One half hours. Turn the pot roast occasionally,
adding more water if needed. Remove the meat, strain vegetables, and
measure broth in pot and add enough meat stock to make 2 cups. Blend and
add the 2 tablespoons of flour and One fourth cup cold water. Cook, stirring
constantly, until thickened.

SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised
through the years)

Deidre Anne Penrod, Prodigy Food & Wine Board

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini