Ingredients:
- 4 to 6 medium potatoes, peeled and cut in 2-inch chunks
- 1 cup baby carrots
- 1 large onion, cut into 8 to 12 wedges
- 3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
- 1 cup ketchup
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1 tablespoon paprika, regular or smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dry mustard
- dash garlic powder
- 1 teaspoon worcestershire sauce
- 1 1/2 teaspoons salt
- ---
- 1 tablespoon cornstarch
- 1/4 cup water
Preparation:
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.
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