POACHED BEEF CHUCK ROAST
INGREDIENTS:
4 lb Fresh beef brisket 2 c Water
1 1/2 oz Onion soup mix 1/4 c Ketchup
2 tb Worcestershire sauce 1/2 ts Ground cinnamon
1/2 ts Bottled minced garlic 1/4 ts Pepper
1/4 c Cold water 4 ts All-purpose flour
4 lb Fresh beef brisket 2 c Water
1 1/2 oz Onion soup mix 1/4 c Ketchup
2 tb Worcestershire sauce 1/2 ts Ground cinnamon
1/2 ts Bottled minced garlic 1/4 ts Pepper
1/4 c Cold water 4 ts All-purpose flour
Place beef in a 3 1/2 to 4 quart crockery cooker. Combine 2 cups water, soup mix, ketchup, worcestershire, cinnamon, garlic and pepper. Pour over beef. Cover; cook on a low-heat setting for 8 to 10 hours. Remove beef; keep warm. Pour cooking liquid into a glass measure. Skim off fat. Transfer 3/4 cup liquid to a moistur and vapor proof container. Cool slightly. Seal, label and freeze up to 6 months. For gravy; in a small sauce pan stir 1/4 cup water into flour. Stir in another 3/4 cup cooking liquid. Cook and stir until bubbly. Cook 1 minute more. Slice beef thinly across the grain. Transfer half the sliced beef to a moisture & vaporproof container,Seal, label & freeze up to 6 months. Serve remaining beef with hot gravy. Makes two meals. TO SERVE FROZEN MEAT: Thaw meat & cooking liquid. Warm meat in a covered baking dish in a 350-degree oven for 20 minutes. For gravy, in a small saucepan stir together the 3/4 cup cooking liquid, 1/4 cup cold water & 4 teaspoons all-purpose flour. Cook & stir until bubbly. Cook 1 minute more.