RECIPES
BEEF POT ROAST
3 lb. (1.4 kg.)
pot roast
1 tsp. (5 ml)
vegetable oil
1-1/2 tsp. (8 ml) salt
1/4 tsp. (1.2 ml) pepper
4
apples, cored and cut in large chunks
1 onion, sliced
1/2 cup (125 ml) apple juice
3 tbsp. (45 ml)
flour
3 tbsp. (45 ml)
water
Trim excess fat from roast and coat meat with oil. Sprinkle with salt and
pepper. Place apples and onions in the bottom of the ceramic casserole, then
place roast on top of mixture. Pour in apple juice. Cover and cook on low
setting for 8 – 10 hours. Remove the roast.
Make a paste with the flour and water and stir into the dripping in the
ceramic casserole to make the gravy and cook until thickened. Slice the
roast and serve with gravy.
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