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4 servings6 tablespoons all-purpose flour, divided 1 teaspoon celery salt 1 teaspoon dried marjoram leaves 1/2 teaspoon dried summer savory leaves 1/8 teaspoon pepper 3-1/2 to 4-pound beef chuck roast 1/4 cup CRISCO Oil 1 medium onion, thinly sliced 1/2 cup water 1 can (8 ounces) tomato sauce 2 teaspoons instant beef bouillon granules 4 medium carrots, cut into 3-inch pieces 4 medium potatoes, quartered 1/4 cup cold water Mix 4 tablespoons flour, celery salt, marjoram, summer savory and pepper in shallow baking dish. Coat roast evenly with flour mixture. Heat Crisco Oil in Dutch oven. Add roast and any remaining flour mixture. Brown over medium-high heat. Add onion, 1/2 cup water, tomato sauce and bouillon granules. Cover. Reduce heat. Simmer about 2 hours. Add carrots and potatoes; re-cover. Simmer about 1 hour, or until vegetables are tender. Transfer roast and vegetables to serving platter, reserving cooking liquid in Dutch oven. Place 1/4 cup cold water in 1-cup measure or small bowl. Mix in remaining 2 tablespoons flour. Stir into reserved cooking liquid. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Serve with beef and vegetables. |
