Ingredients
3 to 4 pounds boneless beef pot roast
2 cans {10.25 oz} beef gravy
1/2 tsp thyme leaves, crushed
1/4 tsp salt
generous dash pepper
4 medium potatoes (about 1.5#), cut in half
4 large parsnips (about 1#), quartered
1/4 cup raisins
1 small head cabbage (about 2#), cut in
8 wedges
Directions
1-In large heavy pan, brown meat on all sides (use shortening if necessary); pour off fat.
2-Add gravy and seasonings.
3-Cover; cook over low heat 1 hour and 30 minutes.
4-Add potatoes, parsnips and raisins.
5-Arrange cabbage on top.
6-Cover, cook 1 hour more or until done.
7-Stir occasionally.
8-Garnish with parsley, if desired.
MAKES 6 to 8 servings, and about 2 cups of gravy.
Handwritten with love
by Mrs. Cassiday 
on 11-12-1982
3 to 4 pounds boneless beef pot roast
2 cans {10.25 oz} beef gravy
1/2 tsp thyme leaves, crushed
1/4 tsp salt
generous dash pepper
4 medium potatoes (about 1.5#), cut in half
4 large parsnips (about 1#), quartered
1/4 cup raisins
1 small head cabbage (about 2#), cut in
8 wedges
Directions
1-In large heavy pan, brown meat on all sides (use shortening if necessary); pour off fat.
2-Add gravy and seasonings.
3-Cover; cook over low heat 1 hour and 30 minutes.
4-Add potatoes, parsnips and raisins.
5-Arrange cabbage on top.
6-Cover, cook 1 hour more or until done.
7-Stir occasionally.
8-Garnish with parsley, if desired.
MAKES 6 to 8 servings, and about 2 cups of gravy.
Handwritten with love
by Mrs. Cassiday on 11-12-1982
Comment