Personal Pot Roasts Recipe

4.5 2 3
Personal Pot Roasts Recipe
Personal Pot Roasts Recipe photo by Taste of Home
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Personal Pot Roasts Recipe

Read Reviews
4.5 2 3
Publisher Photo
Do you want a pot roast with big, old-fashioned flavor, that does not serve eight? Then try this one that I enjoy making for husband, Art, and myself.—Marian Platt, Sequim, Washington
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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

  • 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
  1. 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.
  2. 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.
  3. 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

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hunkydoriest User ID: 4515323 2888
Reviewed Jan. 2, 2011

"This is wonderful----a real man pleaser."

MY REVIEW
KKW2 User ID: 1565191 5637
Reviewed Mar. 23, 2010

"All of your recipes should include nutrition information."

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