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1 x ONION 1/2 ts THYME, DRIED
1 x CARROT 1 x BAY LEAF
1 x RIB OF CELERY 2 tb FLOUR
1 tb OIL 1 x SALT AND PEPPER TO TASTE
3 1/2 lb CHUCK ROAST
8 servings
CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER
MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE MEAT FROM
POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES. RETURN
MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2 tsp. PEPPER, THE
THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER,
COVERED, FOR ABOUT 2 1/2 HOURS. TURN MEAT OCASSIONALLY. REMOVE MEAT TO A
PLATTER. COVER LOOSELY WITH FOIL TO KEEP WARM. DISCARD ALL THE VEGETABLES
AND THE BAY LEAF. SKIM FAT FROM PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO
INTO THE FLOUR. ADD THE FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL
THE GRAVY COMES TO A BOIL AND THICKENS.
EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO. / 50 g FAT / 678 mg SOD
1 x CARROT 1 x BAY LEAF
1 x RIB OF CELERY 2 tb FLOUR
1 tb OIL 1 x SALT AND PEPPER TO TASTE
3 1/2 lb CHUCK ROAST
8 servings
CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER
MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE MEAT FROM
POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES. RETURN
MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2 tsp. PEPPER, THE
THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER,
COVERED, FOR ABOUT 2 1/2 HOURS. TURN MEAT OCASSIONALLY. REMOVE MEAT TO A
PLATTER. COVER LOOSELY WITH FOIL TO KEEP WARM. DISCARD ALL THE VEGETABLES
AND THE BAY LEAF. SKIM FAT FROM PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO
INTO THE FLOUR. ADD THE FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL
THE GRAVY COMES TO A BOIL AND THICKENS.
EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO. / 50 g FAT / 678 mg SOD
