PENNSYLVANIA POT ROAST

Pennsylvania Pot Roast image

Provided by Lizzie Rodriquez

Categories Hunan

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

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3 lbs lean boneless beef chuck
2 cups beef stock
1/2 cup wine vinegar
3 crushed garlic cloves
1 chopped onion
1/4 cup mustard
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
6 cubed new potatoes
1 lb sliced carrot
1 lb trimmed green beans
1 1/2 tablespoons flour
1/2 cup water

Steps:

Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender.
Remove beef from liquid; let stand 10 minutes before slicing. Celsius.
ook vegetables separately just until tender. Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes.
Arrange beef and vegetables on platter. Spoon gravy over beef; serve remaining gravy in sauceboat. Accompany meal with a Burgundy wine if desired.

Nutrition Facts : Calories 220.1, Fat 1, SaturatedFat 0.2, Sodium 501.6, Carbohydrate 48.5, Fiber 9.3, Sugar 7.5, Protein 7.3