Tabasco Pot Roast

Ingredients:

• 4 lb. beef pot roast (or your choice of cut of roast)
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• 1 Tbsp. shortening
• 1 tsp. salt
• 1/2 cup water
• 1/2 tsp. Tabasco sauce
• 12 small white onions, peeled
• 6 medium carrots, peeled
• 6 medium potatoes, peeled and chunked

Directions:

Brown meat thoroughly in hot shortening in a dutch oven or other heavy pot. Sprinkle with salt. Add water and Tabasco, cover pan tightly and simmer over low heat 2 1/2 - 3 hours or until very tender when pierced with fork. About 30 minutes before end of cooking time, add veggies. Remove meat and vegetables to a hot platter.

To make gravy, skim off all but about 2-3 Tbsp. of fat and add enough water so that amount in pan equals about 2 cups. Mix 3 Tbsp. flour to a smooth paste with 1/2 cup water and stir in liquid. Cook until thickened, stirring constantly. Season to taste with salt and Tabasco sauce.

By Robin from Washington, IA