Personal Pot Roasts

Name: Personal Pot Roasts
Ingredients: 2 beef shanks (about 1-1/2 pounds); 3 tablespoons all-purpose flour, divided; 1-1/2 cups cold water, divided; 1/2 cup beef broth; 1 tablespoon onion soup mix; 1 garlic clove, minced; 1 teaspoon Worcestershire sauce; 1/4 teaspoon dried thyme; 1 large potato, peeled and cut into eighths; 2 medium carrots, cut into 2-inch pieces; 6 pearl onions; Salt and pepper to taste

12 ingredients

3 steps

Ingredients

2 beef shanks (about 1-1/2 pounds)
3 tablespoons all-purpose flour, divided
1-1/2 cups cold water, divided
1/2 cup beef broth
1 tablespoon onion soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large potato, peeled and cut into eighths
2 medium carrots, cut into 2-inch pieces
6 pearl onions
Salt and pepper to taste

Directions

1

Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours.
2

Turn meat; add the potato, carrots and onions. Cover; return to oven for 30-45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm.
3

To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with meat and vegetables.