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All American Pot Roast



  • 1/4 cup vegetable oil
  • 1 (4 pound) boneless beef chuck roast
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 2 cloves garlic, minced or pressed
  • 3 cups beef bouillon
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 6 medium potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 2-inch pieces
  • 1/2 pound green beans
  • 1/4 cup cornstarch
  • 1/4 cup water
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  1. In Dutch oven heat oil over medium heat.
  2. Add meat; brown on all sides.
  3. Add onion, celery, garlic, bouillon, ketchup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer for 2 hours.
  4. Add potatoes and carrots. Cover; simmer for 1/2 hour or until meat and vegetables are tender.
  5. Add green beans and simmer for 10 minutes longer or until tender-crisp.
  6. Remove meat and vegetables to platter.
  7. Stir together cornstarch and water until smooth. Add to liquid in Dutch oven. Stirring constantly, bring to boil over medium heat and boil 1 minute.
  8. Serve gravy over meat and vegetables.

Yield: about 6 servings


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