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"From Sandi's Recipe File"

Recipe Source: Great Beef Dishes from Great American Recipes Beef & Veal Recipe File Serving Size: Makes 4 to 6 servings Have this recipe emailed to you!

Chili Pot Roast Amount Ingredient 3 pounds chuck roast 1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon cumin seed 2 teaspoons chili powder 2 tablespoons vegetable oil 1 cup tomato juice or beef broth 1 medium head cauliflower, trimmed 1 medium head broccoli, trimmed, stalks separated 2 tablespoons all-purpose flour 2 tablespoons water   Salt, to taste   Freshly ground pepper, to taste   Fresh coriander or parsley, chopped, optional

Preparation Instructions:

1. Rub beef with mixture of flour, salt, cumin and chili powder.
2. Heat oil in deep, heavy non-stick Dutch oven. Add beef. Brown over medium heat on all sides, about 10 minutes.
3. Pour off any excess fat.
4. Turn heat to lowest setting. Add tomato juice or broth. Cover.
5. Cook slowly for 1 hour, adding water if liquid boils down too dry.
6. Place whole cauliflower on top of beef. Cover. Cook over lowest heat 30 minutes.
7. Add broccoli to the pot. cook 30 minutes longer. At the end of this time, the cauliflower and broccoli will be slowly steamed to tender crispness. If vegetables cook too quickly (your range may keep a higher heat than others, even at lowest setting), remove them and reheat to serve.

8. Remove meat and vegetables to serving platter. Keep warm.

9. Mix flour and water. Stir into the pot drippings. Cook, whisking, until smooth and thickened. Strain if necessary. Add salt and pepper.
10. Spoon sauce over meat. Garnish with coriander or parsley, if used.

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