Show l Jp y 4 r 1 APPLES RAISINS AND GREEN GREEl PEPPER STRIPS make this beef bee roast pot-roast a menu treat for a chill chilly evening evening- Serve with buttered carrot sticks and baked potatoes topped with ith sour cream and cooked bacon roast Pot-roast is a homey kind of I entree but it takes on an air of I sophistication when fruits arc I cooked with it With apples and raisins coming back into season these are ideal companions for this popular beef cut Most often chosen cuts for roast pot-roast come from the chuck or shoulder section These are either blade bone or arm round bone roasts pot-roasts says meat authority authority authority au au- au- au Reba with the National Live Stock and Meat Board Both of these are considered less That means they're I cooked by a slow moist method called braising Meat is browned first then drippings are poured off A small amount of liquid water in this case is added with soy sauce for the actual cooking I or tenderizing process Roast Pot-Roast with Apples 3 to 4 pound beef arm or blade roast pot-roast 3 tablespoons lard or drippings lb cup water 1 cup soy sauce Vi teaspoon pepper V 14 cup chopped onion 1 sized medium-sized green pepper cut in strips 1 can 16 ounces unsweetened unsweetened unsweetened ened apples slices cup seedless raisins 2 tablespoons brown sugar Brown roast pot-roast in lard or drippings Pour off drippings Add water soy sauce pepper and onion Cover tightly and cook slowly 2 21 to 3 hours or until meat is almost tender Add green pepper apples raisins and brown sugar Continue cooking 30 minutes or until meat Is ten ten- der 6 to 8 S servings |