Dutch Pot Roast of chuck with vegetables Recipe

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Main Course

Main Course - Meat

Dutch Pot Roast of chuck with vegetables

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Ingredients:
5 pound beef chuck, boned and rolled
Salt and pepper Flour
3 tablespoons cooking fat or salad oil
1 cup boiling water
1 cup carrots, sliced 1 cup onions, minced
1 cup celery, diced
1 cup turnips, diced
1/4 clove garlic, minced
2 tablespoons parsley, minced
2 cups stock
1/2 cup red wine or grape juice

Directions:
Wipe meat with damp cloth. Season with salt and pepper. Roll in flour until thickly covered. Melt fat in heavy kettle and brown meat all over. Add boiling water and cover tightly. Simmer 4 hours, turning 3 times during cooking and adding water as necessary to maintain level. Add remaining ingredients. Cover and simmer until vegetables are tender, about 1/2 hour. Remove meat to hot platter and mask with vegetables. Strain gravy and return it to kettle. Reduce to 2 cups by rapid boiling and stir in a smooth paste of 1 to 2 tablespoons each of shortening and flour, depending on thickness of reduced liquid. Serve gravy in separate dish. Serves 10.