Recipe By : More-Beef-for-your-Money Cookbook, 1974
Serving Size : 10 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Beef chuck arm pot roast *
2 tb Cooking fat
Salt
Pepper
1 md Onion -- sliced
10 3/4 oz Cheddar cheese soup -- condensed
8 oz Tomato sauce
4 oz Mushrooms -- sliced, drained
1/4 ts Oregano
1/4 ts Basil
In a Dutch oven, or large pan with a tight-fitting cover, brown
meat in fat. Season with salt and pepper and remove from pan. Pour
off fat drippings.
Cook onion in drippings remaining in pan until soft but not
browned; stir often.
Add soup, tomato sauce, mushrooms, oregano, and basil; mix well.
Return meat to pan. Cover and simmer for 3 to 3-1/2 hours or until
done. (Or cook in a 325 F oven for same amount of time.) Turn meat
once to cook it evenly throughout. Skim off excess fat.
If sauce is too thin, remove meat to a platter and keep warm. Mix
2 tb flour in 1/3 cup cold water. Add mixture slowly to sauce.
Bring to a boil, stirring constantly, and cook until thickened,
about 3 minutes. Taste sauce and correct seasoning, if necessary,
with salt and pepper.
If sauce needs only a little thickening, remove meat, skim off
excess fat, and simmer, uncovered, for a few minutes.
Slice meat and serve with gravy.
* Frozen beef chuck arm pot roasts and beef chuck blade roasts may
be browned under the broiler. Place meat on boiler pan rack, then
place pan in center of oven. Brown to one side, about 10 minutes.
Turn meat and brown other side, about 8 to 10 minutes. Meat
should be completely thawed after browning.
From the Kitchen of Lawrence & Cindy Kellie
From the book given to me by Cookie.Lady:
More-Beef-for-your-Money Cookbook by Mary Dunham, Peter H. Wyden,
NY, 1974
Origin: "LaRK's" Place (1:343/26.3)
BBS: C.R.I.M.E. BBS - Ottawa, CANADA +1 613 2
From: Roy Neudecker
Date: 05-11-93 (19:38)
