SPICY POT ROAST
Ingredients:
4 to 5 lb pot roast
1/4 C. shortening
3 C. water
1 C. vinegar
1/2 C. brown sugar, firmly packed
1/2 C. chopped onion
2 T. mixed pickling spices
2 T. cardamom seed
1/3 C. flour
1/3 C. cold water
Melt shortening over medium heat in large skillet. Brown
meat slowly on all sides. Pour off excess fat; add next
6 ingredients. Simmer, covered, 3 to 4 hours, or until meat is
tender.
Remove meat, keep warm. Strain stock, measure 4 cups.
Blend flour and cold water; add to measured stock. Cook,
stirring, until thickened.
Serves 8.
B-man 