4 lb pot roast, boneless
3 tablespoon oil, vegetable
1 salt; to taste
1 pepper; to taste
1 1/2 cup wine, dry white
1 cup water
1 bay leaf
5 large parsley sprigs, fresh
1 1/2 teaspoon thyme leaves, dried
12 small carrots; peeled
12 small potatoes; peeled around middle
12 small onions; peeled
10 oz green beans, whole; frozen
1/4 cup flour, all-purpose; plus
2 tablespoon flour, all-purpose
1/2 cup water
Brown roast on all sides in hot oil in a large Dutch oven; sprinkle with salt and pepper. Add wine and 1 cup water; bring to a boil. Remove from heat.
Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in Dutch oven with beef. Cover and bake at 325 degrees for 1-1/2 hours. Add carrots; cover and bake an additional 30 minutes. Add potatoes and onions; cover and continue to bake an additional hour or until all vegetables are tender. Remove from oven; set aside and keep warm.
Cook green beans according to package directions; drain and set aside.
Remove roast and vegetables to large serving platter, reserving 2-3/4 cups drippings in Dutch oven. Arrange green beans on platter with roast.
Combine flour and 1/2 cup water, mixing well to form a paste. Gradually stir flour mixture into reserved pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
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