Flour
2 stalks celery and one large onion, chopped
1 clove garlic, minced
1 can tomatoes, chopped up (don't drain)
1 can beef broth
2 tsp. each thyme, marjoram, and rosemary
Salt and pepper
Pound flour into both
sides of roast. Brown well in small
amount of oil in Dutch oven. Pour off
fat. Add remaining ingredients. Cover and bake at 300 degrees for about 2 hours. Thicken gravy, if necessary, with flour mixed
well with a small amount of water. Serve
with potatoes or noodles.
This is one of the meals my Mother cooked for the harvesters when I was a little girl.
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