CHRS: CP437 2
MSGID: 1:320/219@fidonet 57091321
PID: MBSE-BBS 1.1.3 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.3 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Dutch Oven Pot Roast
 Categories: Beef, Vegetables
      Yield: 8 servings
 
      3 lb Boneless beef chuck roast
      6 tb A-P flour; divided
      6 tb Butter; divided
      3 c  Water
      2 ts Beef bouillon granules
      1 md Onion; quartered
      1    Celery rib; cut into pieces
      1 ts Salt
    1/2 ts Pepper
      4    Carrots; cut in 2" pieces
 
  Sprinkle the roast with 1 tablespoon flour. In a Dutch
  oven, brown the roast on all sides in half of the
  butter. Add the water, bouillon, onion, celery, salt and
  pepper; bring to a boil. Reduce heat, cover and simmer
  for 1 hour.
  
  Add carrots; cover and simmer 45-60 minutes longer or
  until meat is tender. Remove meat and carrots to a
  serving platter and keep warm. Strain cooking juices;
  set aside.
  
  In the same Dutch oven, melt remaining butter. Stir in
  remaining flour; cook and stir until bubbly. Add 2 cups
  of the cooking juices and blend until smooth. Cook and
  stir until thickened; add additional cooking juices
  until gravy has desired consistency.
  
  Adeline Piscitelli, Sayreville, New Jersey
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Grapefruit: Firm curvy outside; pink & wet inside!
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