Beef à la Mode

Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavors a tough cut of meat. The savory sauce is the bonus.
* Contributed by Catsrecipes Y-Group
* Source: The Fannie Farmer Cookbook by Marion Cunningham
* Serves 10
==Ingredients==
* 4 tbsp shortening, vegetable oil, or salt pork
* 2 tbsp flour
* 4 lbs boneless round or chuck roast
* ⅓ cup diced carrot
* ⅓ cup diced turnip
* ⅓ cup diced celery
* salt
* freshly ground pepper
* 3 sprigs parsley
* 1 bay leaf
* 2 cups water
==Directions==
# Place a Dutch oven or heavy pot with a lid over medium-high heat.
# Add the shortening.
# Flour the beef on all sides and brown in the melted fat.
# Remove and set aside.
# Spread the diced vegetables on the bottom of the pot.
# Place the beef on top and sprinkle with salt and pepper to taste.
# Add the parsley, bay leaf, and water.
# Cover closely and simmer for 3 hours.
# Remove the meat and slice it.
# Strain the juices, spoon some over the meat, and serve the rest as a sauce.
Category:Cathy's Recipes
Category:Beef round Recipes
Category:Beef chuck and blade Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Celery Recipes