Midget Pot Roast

Name: Midget Pot Roast
Ingredients: 2 beef shanks (about 1 1/2 lb.); 3 Tbsp. all-purpose flour, divided; 1 1/2 c. cold water, divided; 1/2 c. beef broth; 1 Tbsp. dry onion soup mix; salt and pepper to taste; 1 clove garlic, minced; 1 tsp. Worcestershire sauce; 1/4 tsp. dried thyme; 1 large potato, peeled and cut in eighths; 2 carrots, cut into 2-inch lengths; 6 boiling onions

12 ingredients

4 steps

Ingredients

2 beef shanks (about 1 1/2 lb.)
3 Tbsp. all-purpose flour, divided
1 1/2 c. cold water, divided
1/2 c. beef broth
1 Tbsp. dry onion soup mix
salt and pepper to taste
1 clove garlic, minced
1 tsp. Worcestershire sauce
1/4 tsp. dried thyme
1 large potato, peeled and cut in eighths
2 carrots, cut into 2-inch lengths
6 boiling onions

Directions

1

Sprinkle meat with 1 tablespoon flour; place in a shallow 2-quart baking dish.
2

Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme.
3

Pour over meat.
4

Cover and bake at 325° for 1 1/2 hours.