| SUNDAY DINNER POT ROAST |
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Serves 61 boneless eye of round or boneless round beef roast (about 2-1/2 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons CRISCO Oil 1 small onion, coarsely chopped 1 clove garlic, minced 1 tablespoon Worcestershire sauce 1 teaspoon dried basil leaves 2 -1/4 cups water, divided 2 tablespoons all-purpose flour 1 package (12 ounces) cholestrol free, yolk free noodle style pasta, cooked (without salt or fat) and well drained Heat oven to 325ºF. Sprinkle meat with salt and pepper. Heat oil in ovenproof Dutch oven on medium-high heat. Add meat. Brown on all sides. Add onions and garlic. Cook and stir until tender. Add Worcestershire sauce and basil leaves. Pour one cup water over meat. Cover. Bake at 325ºF for 3 hours or to desired doneness. Do not overbake. Remove meat from pan, reserving drippings in pan. Slice meat. Place on serving plate. Keep warm. Combine flour and remaining 1-1/4 cups water in small bowl. Stir until smooth. Stir into pan drippings. Cook and stir until bubbly and thickened. Serve over meat and noodles. |
