Tennessee Pot Roast

• 1 (3 lb.) boneless beef roast
• 3 Tbsp. plain flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. allspice (optional)
• 2 Tbsp. shortening
• 2 c. apple juice
• 1 beef bouillon cube, crushed
• 4 carrots, cut in 3 inch pieces
• 1 c. celery, cut up
• 3 medium potatoes, cut in quarters
• 1 tsp. thyme (optional)

1. Combine
2. flour, salt, pepper and allspice.
3. Dredge meat, reserving excess flour.
4. Brown meat in shortening.temove meat to Dutch oven or large pan. Heat apple juice and bouillon cube and stir to dissolve.
5. Pour liquid over meat; cover tightly and cook slowly 2 hours.
6. Add carrots, celery, potatoes and thyme; cover and
7. continue
8. cooking for 30 minutes, or until meat and vegetablestre
9. tender.
10. Remove
11. meat
12. and
13. vegetables to warm platter.
14. Yield: 8 to 10 servings.

boneless beef roast, flour, salt, pepper, allspice, shortening, apple juice, bouillon cube, carrots, celery, potatoes, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718591 (may not work)