- 5-6 lbs.
Kosher beef pot roast
- 1 cup
slice pitted ripe
olives
- 2 cans
(8 oz each)
tomato sauce
- 2
tablespoons lemon juice
- 2
teaspoons salt
- 1
teaspoon sugar
- 1
teaspoon cinnamon
- 3
tablespoons flour
Brown meat on all sides in oil in large
Dutch oven. Pour off excess fat; add the
olives and a mixture of the next five
ingredients. Cover and simmer 2 1/2 to 3
hours or until meat is very tender.
Transfer meat to a platter.
Pour liquid into a 1 quart measure; skim
fat from top. Return 3 tablespoons fat to
Dutch over. Blend in flour and heat until
bubbly. Stir in liquid (with water to make
3 cups). Stirring constantly, bring to
boiling and cook until thickened. Serve
gravy with meat. |
