1/2 cup flour
1 can tomato sauce 8 oz.
1/2 cup water
1 tsp instant beef bouillon
1 tsp salt
1/4 tsp pepper
4 lb beef rump roast, boneless
3 medium carrots
2 medium onions
3 stalks of celery, cut in
1 1 inch slices
1 medium green pepper, cut in 1 inch
1 squares
8 new potatoes, whole
A Recipe for
Hoosier Roast
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Food Tip |
This Recipe for Hoosier Roast is one of thousands in the Recipes-to-go Meal Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
This is a recipe for Hoosier Roast from the recipe cookbook of Recipes-to-go (Meal)
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Preheat oven to 325 degrees. Shake flour in a large (14x20 inch)
Reynolds oven cooking bag. Place in a 9x13 inch pan. Roll down top
of bag. Add tomato sauce, water, instant bouillon, salt and pepper.
Squeeze bag gently to blend. Trim fat from roast. Place roast in
bag. Peel and quarter carrots and onions; add to bag with celery,
green pepper and potatoes. Turn bag gently to coat ingredients with
sauce. Close bag with nylon tie. Make six 1/2 inch slits in top. Bake
1 3/4 to 2 1/4 hour or until tender. To serve, spoon gravy from bag
over roast and vegetables. Makes 6 to 8 servings, less if you eat
like I do. Randy Rigg
Serves: 1
Hoosier Roast Recipe brought to you by Recipes To-Go