Contributed by: NAPSA
No Matter How You Slice It, The Right Knife Matters (NAPSA) - When it comes to saving time, money and effort in the kitchen, using just any old knife won't cut it.
Not only are kitchen knives appropriate to specific jobs but better knives do a better job. For example, a quality peeler peels vegetables and fruits closely, discarding fewer edible parts with skin, therefore saving money. A good parer easily removes fat from uncooked meats for healthier meals. Carving and presentation are easier with a good carving knife.
Safety Tips when using knives:
With these safety tips in mind, try this delicious recipe for the Best Pot Roast Ever.
Combine marinade ingredients in dish. Add beef, coat, cover. Refrigerate overnight, turning beef several times.
Remove roast, sprinkle with salt, pepper, thyme. Roll in flour. Reserve marinade. Heat oven to 350 F. Heat oil in large Dutch oven on high heat. Add roast, cook, turning often.
Discard cloves, add marinade, vegetables. Add more broth if liquid does not cover ingredients. Bring to simmer, cover, bake 21/2 hours on bottom rack. Check often to add broth if needed. Uncover, bake 1 1/2 hours. Baste often. Remove roast, vegetables, keep liquid.
For sauce, heat liquid in Dutch oven over high heat. Stir in water, cornstarch, parsley. Bring to boil, reduce heat, cook two minutes, stirring constantly.
Serving Size: Makes 8 Servings
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