I don’t often say this but, I will never try this recipe…even though I bet it is tasty. You see…it has grape jelly. My family is highly suspicious of grape jelly. Once upon a time I made meatballs with grape jelly. Purple meatballs or as I enthusiastically called them Purple People Eater Eyeballs. I had preschoolers. What can I say? Not much. However, the rest of the family can say PLENTY about the purple meatballs. sigh.
So, while I won’t be dishing this up to my family (Because while I could dish grape jelly out…taking it back in this family is ongoing razz) I do recommend it for yours. It won’t even turn out purple. I promise. And, it is thrifty!
Savory Pot Roast
1 3-pound beef chuck roast
1/3 cup grape jelly
3 medium onions
1/3 cup vinegar
1 teaspoon kitchen bouquet (optional)
1/2 teaspoon ground ginger
2 bay leaves
1/4 cup all purpose flour
Trim excess fat from meat; heat trimming in Dutch oven till 2 tablespoons fat accumulate. Discard trimmings. Slowly brown meat in hot fat. Remove from heat. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread jelly over meat, top with onion. Combine vinegar, Kitchen Bouquet, ginger and bay leaves. Pour over meat. Cover and cook 2 to 2 1/2 hours, adding water if needed.
Remove meat to warm platter; discard bay leaves. Pour pan juices into large measuring cup; skim fat, reserving 1/4 cup. Add water to juices to make 2 cups. Return fat to pan; stir in flour. Add juices. Cook and stir until thickened and bubbly; cook and stir 3 to 4 minutes. Season with salt and pepper. 8 servings.
Good Food on a Budget, 1971