You'll find 20 family classics (and some new
twists on old favorites), including recipes
from our own employees' families! In
celebration of Black History Month, three of
our African-American employees have shared
their favorite family recipes: Sweet Potato
Surprise, Janice's Good Gumbo and Tennessee
Tea Cakes, pictured below.
1 large boneless chuck roast
1/2 cup flour
2 tbsp. vegetable oil
2 stalks celery, sliced
2 small yellow squash, halved and sliced
1 large onion, peeled and cut into 8 wedges
1 cup peeled baby carrots
1/4 cup fine dry bread crumbs
1 cup beef broth
1/4 cup red wine
1 tsp. rosemary
1/2 tsp. herbes de Provence or Italian herb
seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cold water
Directions
Preheat oven to 350ºF. Dredge meat well with
flour and brown in hot oil on all sides; reserve
excess flour. Place meat in a large Dutch oven
with vegetables. Sprinkle with bread crumbs. Pour
broth and wine over all. Add seasonings. Cover
and bake for 3 hours or until meat is tender.
Remove meat and vegetables from pan and place
pan over burner on low heat. Add water to
remaining flour and stir until smooth. Slowly add
to hot drippings, adding just enough to thicken,
stirring constantly. Remove from heat and serve
with meat and vegetables.
Makes 6 servings.
Nutritional Information:
580 calories, 45 g protein, 36 g total fat (13 g
sat.), 16 g carbohydrate, 2 g fiber, 4 g sugar, 150
mg cholesterol, 460 mg sodium, 14 points
Shopping List:
1 large boneless chuck roast,1/2 cup flour,2 tbsp.
vegetable oil,2 stalks celery,2 small yellow
squash,1 large onion,1 cup peeled baby
carrots,1/4 cup fine dry bread crumbs,1 cup beef
broth,1/4 cup red wine,1 tsp. rosemary,1/2 tsp.
herbes de Provence or Italian herb seasoning,1/2
tsp. salt,1/4 tsp. pepper,1/2 cup cold water
