SWISS POT ROAST

By á-6498

Ingredients

• 4 lbs beef pot roast (chuck)
• 1 Ib mushrooms, sliced
• 1 tsp salt
• 3 whole cloves
• 4 whole allspice
• 1 1/2 cups milk
• 1/2 cup flour
• 2 tbsp cooking oil
• 6 small onions
• 1/2 tsp pepper

Preparation

Step 1

Heat oil in heavy pan and brown meat weD on all sides. Add 1/2 cup of water and lower heat to simmer. Add seasoning, onions, and mushrooms. Cover tightly and simmer for 2 1/2 to 3 hours or until meat is tender. CHECK OCCASIONALLY TO MAKE SURE THAT THESE IS STILL WATER IN PAN. If necessary, to prevent scorching, add a little white or red wine, or beef bouillon. When meat is done, remove it along with the mushrooms and the onions and put them in a hot platter. Add milk to liquid in pan. Mix flour and some water together and stir enough of the mixture into the milk gravy to thicken to desired consistency. Season to taste. Serve with buttered noodles, boiled potatoes, rice or mashed potatoes. Makes 6 to 8 servings