Categories: Beef
Ingredients
- 3 1/2 to 4 1/2 lb. beef blade pot roast
- 2 Tbsp. flour
- 3 Tbsp. cooking fat
- 1 envelope onion soup mix
- 1/2 cup apple cider
- 1/2 tsp. celery seed
- 6 parsnips, cut in half lengthwise
- 6 carrots, cut in half lengthwise
- 2 Tbsp. snipped parsley
- Flour
- Water
Directions
- Dredge beef in flour and brown in cooking fat in large frying pan or Dutch oven. Pour off drippings. Combine onion soup mix, cider and celery seed, stirring to dissolve and then add to meat. Cover tightly and cook slowly for 2 hours. Add parsnips and carrots and cook covered, 50 minutes longer or until meat and vegetables are tender. Remove pot roast and vegetables to hot platter.
- Thicken coking liquid with blend of flour and water, if desired. Sprinkle vegetables with parsley and add remaining parsley to the gravy.