Serving Size : 6 Preparation Time :0:30
3 pounds beef
3 pounds potatoes
3 teaspoons flour
2 tablespoons Worcestershire sauce
2 tablespoons honey
In large Pyrex dish or ceramic roasting pan put all ingredients except flour. Be sure to clean and cut up the vegetables first. Add water to fill about half the dish. Cover tightly with tin foil or lid and pop into the oven at about 375 degrees.
The longer you bake this, the more tender will be the meat (up to a point anyway). When the roast has reached desired doneness, (Five hours, I find is optimum. However, three will do fine.) then draw off 3/4 of the juice and put in sauce pan. Boil sauce.
While you are waiting for sauce to boil, mix flour with 1/4 cup water. When sauce reaches boil, stir in flour mixture. Makes a fine lumpy gravy. When gravy is finished, remove roast and eat hardy.
Instead of all this work making the gravy, you might instead simply go with the juice or alternatively - there is always the old reliable mushroom soup. If you use this last ingredient, simply pour it over the roast when you put it in the oven...you might want to leave off the honey in this case.
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