You may also like
Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 1 to 2 lb. pot roast
- 2 beef bouillon cubes
- 1/4 tsp. garlic powder
- 1 c. applesauce
- 1 small bay leaf
- 1 large apple, diced
- 6 carrots
- 6 potatoes
- 1 medium onion
- 1/8 tsp. thyme
- 2 Tbsp. cornstarch
- 1/2 tsp. Kitchen Bouquet
Method
- Cut meat into 4 pieces; brown in Dutch oven or heavy pan in 2 tablespoons fat.
- Season with 1 teaspoon salt and 1/8 teaspoon pepper.
- Dissolve bouillon cubes in 1 cup boiling water.
- Add garlic powder, bay leaf and thyme to meat.
- Cover and cook slowly until tender (1 hour).
- Add applesauce, carrots, potatoes and onions.
- Cover and cook until tender.
- Add apple and cook 10 minutes.
- Remove meat, vegetables and fruit to platter.
- Skim off fat.
- Thicken with cornstarch and cook until thick.
- Add Kitchen Bouquet.
- Good if put meat and vegetables into gravy and serve.
