Kasha Varnishkes with Pot Roast

By Pearly

Ingredients

• 3 lb rump roast
• 3 T oil
• 2 med onions, quartered
• 3 stalks celery, cut into pieces
• 3 carrots, cut into pieces
• 2 cans beef broth
• 1 bay leaf
• 1/2 c kasha
• 1 pkg bow ties
• 1/2 c water
• 1/4 c flour

Preparation

Step 1

Brown pot roast in hot oil in covered Dutch oven over high heat, turning meat occasionally to brown all sides. Add vegetables, broth and bay leaf. Bring to a boil. Reduce heat, cover and cook over low heat 2 hours or until meat is tender.

Prepare kasha as directed on package; drain

Prepare pasta as directed on package; drain

Meanwhile, remove meat, vegetables and bay leaf. Mix water and flour in small bowl; stir in meat juices. Cook and stir until mixture thickens and comes to a boil.

Toss kasha, pasta and 1 c of the gravy. Serve with meat and vegetables.