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4 to 6 Servings2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 2-1/2 to 3 pounds beef chuck roast 1 cup water plus 2 teaspoons instant beef bouillon granules 3/4 teaspoon garlic salt 1/4 teaspoon pepper 4 whole allspice 1 large bay leaf 4 small potatoes, quartered 3 medium carrots, peeled and cut into 3-inch pieces 1 medium onion, cut into wedges Gravy: 1/4 cup all-purpose flour 1/4 cup cold water 1/2 teaspoon bouquet sauce, optional Preheat oven to 325ºF. In large skillet melt Butter Flavor Crisco. Add beef. Brown over medium-high heat. Transfer beef and drippings to roasting pan or 3-quart casserole. Add water with the beef boullion granules, garlic salt, pepper, allspice and bay leaves. Cover. Bake at 325ºF for 1-1/2 hours. Arrange potatoes, carrots and onion around beef. Re-cover and bake for 1 to 1-1/2 hours longer, or until meat is fork tender. Remove bay leaf. Transfer beef and vegetables to platter. Cover with foil and set aside. For gravy, pour drippings into 2-cup measure. Add enough water to make 2 cups. Pour into 1-quart saucepan. Blend flour and 1/4 cup cold water together. Blend into juices. Heat to boiling, stirring constantly. Cook and stir until mixture thickens. Stir in bouquet sauce. Serve with pot roast. |
