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Beef >> All American Pot Roast
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Beef >> All American Pot Roast

 

Ingredients:
						
Boneless Chuck Roast. 1 ½ Pounds Beef Broth. . . . . . . . . 1 Cup Wine Vinegar. . . . . . . ¼ Cup Crushed Garlic. . . . . . 1 ½ Clove(s) Onion. . . . . . . . . . . . .½ Chopped Mustard. . . . . . . . . . . 2 Tablespoons Worcestershire Sauce. 3 Teaspoons Dried Thyme. . . . . . . . 1 Teaspoon New Potatoes. . . . . . . 3 Cubed Sliced Carrots. . . . . . . 8 Ounces Trimmed Green Beans. .8 Ounces Flour. . . . . . . . . . . . . .2 ¼ Teaspoons Water. . . . . . . . . . . . .¼ Cup
Preparation:
Place Roast In Glass Bowl; Mix Next 7 Ingredients.
Pour Over Beef; Cover.
Refrigerate 24 Hours.
Place Roast And Marinade In Pot; Heat To Boiling.
Reduce Heat And Simmer 2 ½ Hours Or Until Beef Is Tender.
Remove Beef From Liquid; Let Stand 10 Minutes Before Slicing.
Cook Vegetables Separately Just Until Tender.
Strain Cooking Liquid From Beef Into Pan.
Blend Flour And Water.
Heat Liquid To Boiling, Stir In Flour And Water Mixture.
Cook And Stir Until Thickened.
Cook 2 Minutes.
Arrange Beef And Vegetables On Platter.
Spoon Gravy Over Beef; Serve Remaining Gravy In Sauceboat.


You can serve with your family and friends.
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