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Categories:
salad oil green pepper tomatoes stalks celery carrots salt beef pot roast onions clove garlic white turnips parsley cayenne
Viewed: 89 - Published at: 2 years agoIngredients
- 1 Tbsp. good salad oil
- 1/2 green pepper
- 3 tomatoes
- 2 stalks celery
- 2 or more carrots
- salt and pepper to taste
- 3 lb. beef pot roast
- 2 medium onions
- 1 clove garlic
- 2 small white turnips
- few sprigs parsley
- dash of cayenne
Method
- Heat salad oil in Dutch oven or heavy kettle with a tight fitting lid.
- Brown the beef quickly on all sides and sprinkle with salt, pepper and cayenne.
- Chop all vegetables in small pieces (not through grinder, please).
- Add the chopped vegetables to meat and cook over very low heat with tight cover for 2 1/2 hours or until beef is tender when pierced with a fork.
- Serves 6. Good with unthickened vegetable meat gravy over it.
- Also, good cold.
