All American Pot Roast

All American Pot Roast

Ingredients

1/4 cup vegetable oil 1 (4 pound) boneless beef chuck roast 1 cup chopped onion 1 cup sliced celery 2 cloves garlic, minced or pressed 3 cups beef bouillon 1/4 cup catsup 1 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 6 medium potatoes, peeled and quartered 4 carrots, peeled and cut into 2-inch pieces 1/2 pound green beans 1/4 cup cornstarch 1/4 cup water

Preparation
  In Dutch oven heat oil over medium heat. Add meat; brown on all sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours. Add potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender.

Add green beans and simmer 10 minutes longer or until tender-crisp. Remove meat and vegetables to platter. Stir together cornstarch and water until smooth. Add to liquid in Dutch oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve gravy over meat and vegetables.

Makes about 6 servings.

Amana-Style Swiss Steak
Combine flour, salt and pepper; pound into steak. (Meat may be cut into serving pieces, or not, as desired.) Melt shortening in a large skillet and brown steak light on both sides. Add vinegar and cook just until liquid evaporates. Add chopped onion and cover with water. Co

Apple Glazed Beef Brisket
Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain. Preheat oven to 325 degrees F. Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring

Baked Steak
Place steak or roast which has been seasoned with salt and pepper in a casserole. Pour mushroom soup over steak. Sprinkle with onion soup. Cover tightly with aluminum foil and bake steak at 350 degrees F for 2 hours or bake the roast at 350 degrees F for 3 hours.

Baked Spicy Corned Beef
Wash corned beef and put it in a large kettle. Cover with boiling water. Add pickling spice, celery, onion and carrot. Cover, and simmer for 4 to 4 1/2 hours, or until tender. Cool beef in broth; then put into shallow roasting pan and score fat layer. Mix brown sugar and mustard; pat

Barbecued Brisket
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.

Barbecued Brisket of Beef
Mix liquid smoke, garlic salt, onion salt, celery salt and Worcestershire sauce. Sprinkle brisket with pepper. Cover both sides of meat with sauce in a baking dish. Cover tightly with foil and place in refrigerator overnight. The next day, bake (covered) at 300 degrees F for 5 hours.

Barbecued London Broil
Score meat on all sides. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then place meat in broiler pan about 4 inches from heat. Broil about 10 minutes or a little longer on each side. Ten minutes is for medium rare. To serve, cut diagonally across the

Barbecued Pot Roast
Brown meat in fat. Sprinkle with salt and pepper. Add 1 cup water, tomato sauce, onion and garlic. Cover and simmer 2 hours. Add remaining ingredients, cover and continue cooking 1 1/2 hours longer, or until tender, adding more water if necessary. Remove meat and skim off excess fat from gravy.

Beef and Bacon Roll-Ups
Trim excess fat from roast and pound on each side to tenderize. Place bacon piece in center of each roast slice. Roll up meat jellyroll fashion and secure with wooden picks. In a small bowl or plastic bag, mix flour, salt and pepper. Add meat rolls a few at a time and coat with seasoned flour.