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INGREDIENTS:
- 1 pot roast, chuck or round, about 2 1/2 to 3 pounds
- 1 tablespoon vegetable oil
- 2 carrots, sliced or diced
- 2 ribs celery, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon quick cooking tapioca*
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf, optional
PREPARATION:
Serves 8.
*If you don't have tapioca, which acts as a thickener, you can thicken the juices with a flour and water mixture about 30 minutes before done. Combine about 1 tablespoon of water and 1 tablespoon flour; stir until smooth then stir into the stew about 30 minutes before done. Or, for a more flavorful gravy, reduce juices slightly in a saucepan over medium heat then add the flour mixture and cook for another minute.
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