RECIPES
BEEF


Mary's Pot Roast


2-4lbspot roast meat
2-3largeonions
1large pkgbaby carrots
2bunchescelery
6-8smallnew red potatoes
..water

In a large pot, place a steamer bottom, filling with water up to the steamer.

Alternate layers of big chunks of meat, carefully trimmed to remove fat, with slices of onion, potatoes cut in half, carrots, and baby-carrot-sized chunks of celery.

Cover and cook on stove for several hours, checking occasionally to make sure there's still liquid at the bottom of the pot, adding up to steamer bottom, if necessary. If the cover is tight, it shouldn't be necessary.

When done, the meat should be fork tender.

If you're willing to do more work, you can make the vegetables you alternate with the meat smaller so that they can be crushed into the liquid at the bottom of the pot, and add large chunks that will cook more al dente for the separate flavors.

Add more of whatever vegetable you prefer.





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