Midget Pot Roast
12 ingredients
10 steps
Ingredients
- 2 beef shanks (1.5 lb.)
- 3 Tbsp. flour, divided
- 1 1/2 c. cold water, divided
- 1/2 c. beef broth
- 1 Tbsp. dry onion soup mix
- 1 garlic clove, minced
- 1 tsp. Worcestershire sauce
- 1/4 tsp. dried thyme
- 1 large potato, peeled and cut into eighths
- 2 carrots, cut into chunks
- 6 boiling onions
- salt and pepper to taste
Directions
-
1Sprinkle meat with 1 tablespoon flour.
-
2Place in a shallow 2-quart baking dish.
-
3Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme.
-
4Pour over meat.
-
5Cover and bake at 325° for 1 1/2 hours.
-
6Turn meat.
-
7Add potato, carrots and onions.
-
8Cover.
-
9Return to oven for 30 to 45 minutes or until meat and vegetables are tender.
-
10Remove meat and vegetables and keep warm.
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