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Hello Chef, |
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| JollyCook is pleased to bring you
today's new recipe. JollyCook hopes that you are taking care of yourself and
eating well. |
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| Pot-Roast |
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Print today's recipe. |
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2 tbsp. Flour
1 tsp. Salt
¼ tsp. Pepper
2 ½ lb. Beef Chuck Pot Roast
1 tbsp. Shortening
¼ Cup Water
1 tbsp. Vinegar
1 tsp. Dill Weed
5 Small Potatoes, peeled
5 Carrots, quartered
½ tsp. Salt
1 lb. Zucchini, quartered
½ tsp. Salt
Mix flour, 1 tsp. salt and pepper, then coat flour with mixture. Melt shortening
in a large skillet or Dutch oven. Brown meat. Add water and vinegar.
Sprinkle dill weed over meat.
Cover tightly and simmer about 3 hours or until meat is tender. At 2 hours, add
potatoes and carrots; season with ½ tsp. salt. Twenty minutes before the
end of cooking time, add zucchini; seasoning with ½ tsp. salt.
Makes: 4 generous servings
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