POT ROAST

US Copy write # TXu 1-354-553

1 2" thick         Chuck Roast (Bone in or out) or Arm Roast

4 large             Russet Potatoes, cut in half (pealed or skin on)

16                   Baby Carrots 2 large Onions, skinned and quartered

2 Tblsp.           Olive Oil 2 Tblsp. Sifted flour

1 tsp.               Kitchen Bouquet 1 tsp. Beef Bullion

                       Salt

                       Black Pepper

2 Tblsp            Cooking wine Granulated Garlic

1 teakettle      Hot water

Heat electric skillet on 375 degrees or 12" deep skillet on medium high (7). Season roast with salt, pepper and garlic on both sides. Put Roast in oil and brown on both sides. Remove Roast. Add wine and use spoon to stir drippings loose from bottom (wine helps it break loose and alcohol disappears with heat). Add Olive oil and stir into drippings. Add flour, add salt and pepper and Stir until brown. Add hot water slowly as you stir quickly until flour and water is smoothly mixed and very runny. Add Kitchen Bouquet to make gravy brown and Beef Bullion to make it more flavorful. Add roast, potatoes, carrots and onions to gravy around roast and cover for 30 minutes. Turn roast and vegetables and cook another 30 minutes. Serves 4 to 6

Serve with

Vegetables cooked with roast

Salad

Garlic toast, Rolls or Corn Bread

Red Wine, Iced Tea or Milk

Vitamins

Beef Roast           A, B3, B12, Zinc, Iron, Protein

Garlic                 diallyl Disulfide, S-allylcysteine, Sulfur Compounds

Beef

Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy