Sunday Beef

Menu: Roast Beef, mashed potatoes & gravy, peas, salad, bread, apples


Savory Pot Roast
1 rolled boneless chuck roast (6 pounds)*
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
2 cups water
1 can (14-1/2 ounces) beef broth
2 bay leaves

GRAVY:
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon lemon juice
4 to 5 drops hot pepper sauce

In a large skillet over medium-high heat, brown roast on all sides in oil.  Transfer to a large roasting pan; add onion, carrots and celery.  In a saucepan, bring water, broth and bay leaves to a boil.  Pour over roast and vegetables.  Cover and bake at 350 degrees for 2 ½ to 3 hours or until meat is tender, turning once.  Remove roast to a serving platter and keep warm.

For gravy, strain pan juices, reserving 2 cups.  Discard vegetables and bay leaves.  In a saucepan over medium heat, melt butter.  Stir in flour until smooth.  Gradually stir in pan juices; bring to a boil.  Cook and stir for 2 minutes.  Add lemon juice and hot pepper sauce; mix well.  Serve with the roast.

Yield: 14-16 servings.