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Midget Pot Roast

Midget Pot Roast
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.
2 ServingsPrep: 10 min. Bake: 2 hours

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
© Taste of Home 2013

2 of 2

Midget Pot Roast (continued)

Directions (continued)

  • minutes or until thickened. Season with salt and pepper. Serve with
  • meat and vegetables. Yield: 2 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013