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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Do you want a pot roast with big, old-fashioned flavor, that does not serve eight? Then try this one that I enjoy making for husband, Art, and myself.âMarian Platt, Sequim, Washington Ingredients:
2 beef shanks (about 1-1/2 pounds) |
3 tablespoons king arthur unbleached all-purpose flour, divided |
1-1/2 cups cold water, divided |
1/2 cup beef broth |
1 tablespoon onion soup mix |
1 garlic clove, minced |
1 teaspoon worcestershire sauce |
1/4 teaspoon dried thyme |
1 large potato, peeled and cut into eighths |
2 medium carrots, cut into 2-inch pieces |
6 pearl onions |
salt and pepper to taste |
Directions:
1. Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours.
2. Turn meat; add the potato, carrots and onions. Cover; return to oven for 30-45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm.
3. To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with meat and vegetables. Yield: 2 servings.
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