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Midget Pot Roast Recipe

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This time field editor Marian Platt, Sequim, Washington, shares her recipe for Midget Pot Roast. It's a smaller portion with big old-fashioned flavor that Marian enjoys making for husband Art and herself.

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Midget Pot Roast Recipe

Prep: 10 min. Bake: 2 hours

Yield: 2 Servings

10 120 130

Ingredients

2 beef shanks (about 1-1/2 pounds)
3 tablespoons all-purpose flour, divided
1-1/2 cups cold water, divided
1/2 cup beef broth
1 tablespoon onion soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large potato, peeled and cut into eighths
2 medium carrots, cut into 2-inch pieces
6 pearl onions
Salt and pepper to taste

Directions

Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours.
Turn meat; add the potato, carrots and onions. Cover; return to oven for 30-45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm.
To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with meat and vegetables. Yield: 2 servings.

Originally published as Midget Pot Roast in Taste of Home February/March 1994, p22

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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