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All American Pot Roast


  • 1/4 cup corn oil
  • 1 chuck roast (4lb.)
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 3 cups beef bouillon
  • Ad

  • 1/4 cup ketchup
  • 1 tsp. salt
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. pepper
  • 6 med. potatoes, peeled, quartered
  • 4 carrots, peeled, cut in 2 in. pieces
  • 1/2 lb. whole green beans
  • 1/4 cup cornstarch


Heat corn oil in 5 qt. Dutch oven over medium heat. Brown chuck roast on all sides. Add next 8 ingredients. Bring to a boil, covered. Reduce heat and simmer for 2 hours. Add potatoes and carrots. Simmer, covered, for 1/2 hour or until roast and veggies are tender. Add green beans. Simmer for 10 minutes longer until beans are tender-crisp. Arrange meat and veggies on platter. Combine cornstarch and 1/4 cup water, mixing until smooth. Add to liquid in Dutch oven. Boil for 1 minute, stirring constantly to thicken. Serve gravy over roast and veggies.


By Robin from Washington, IA

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