Tennessee Pot Roast - cooking recipe

Ingredients

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)

Preparation

Combine
flour, salt, pepper and allspice.
Dredge meat, reserving excess flour.
Brown meat in shortening.\tRemove meat to Dutch oven or large pan. Heat apple juice and bouillon cube and stir to dissolve.
Pour liquid over meat; cover tightly and cook slowly 2 hours.
Add carrots, celery, potatoes and thyme; cover and
continue
cooking for 30 minutes, or until meat and vegetables\tare
tender.
Remove
meat
and
vegetables to warm platter.
Yield: 8 to 10 servings.