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Recipe Name: American Style Pot Roast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1/4 Cup(s) Oil
4 Pound(s) Chuck roast
1 Cup(s) Chopped onion
1 Cup(s) Sliced celery
2 Cloves garlic, minced
3 Cup(s) Beef broth
1/4 Cup(s) Ketchup
1/2 Teaspoon(s) Dried thyme leaves
1 Teaspoon(s) Salt
1/4 Cup(s) Cornstarch
1/4 Cup(s) Water
6 Potatoes, optional
4 Carrots, optional
In Dutch oven or large kettle, heat oil over medium heat. Add meat.
Brown on all sides. Add onion, celery, garlic, broth, ketchup, thyme,
salt and pepper. Cover; bring to boil. Reduce heat and simmer 2-1/2
hours or until meat is tender. Remove meat to platter. Stir cornstarch
and water until smooth. Add to liquid in Dutch over. Bring to boil
over medium heat, stirring constantly, and boil 1 minute. Serve gravy
with roast. Vegetables may be cooked with roast in Dutch oven. After
roast has simmered 2 hours, add potatoes, peeled and quartered, and
carrots, peeled and cut into 2-inch pieces. Cover and simmer 1/2
hour. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book <High
Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366,
ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 1583
Calories From Fat: 1018
Total Fat: 113g
Cholesterol: 311.5mg
Sodium: 1183.3mg
Potassium: 1936.1mg
Carbohydrates: 53.4g
Fiber: 7.1g
Sugar: 7.9g
Protein: 83.9g

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