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Ingredients Jump to Instructions ↓

  1. 1 2-1/2- to 3-lb. boneless beef chuck pot roastSalt and pepper

  2. 1/4 cup cooking oil

  3. 2 large onions, cut into 3/4-inch slices

  4. 3/4 cup water

  5. 1/4 cup red wine vinegar

  6. 1 tsp. dried thyme, crushed

  7. 1/4 tsp. salt

  8. 1 lb. potatoes

  9. 1 lb. carrots cut into 2-inch pieces

  10. 2 stalks celery, bias-sliced into 1-inch pieces

  11. 1/2 cup cold water

  12. 1/4 cup all-purpose flourBlack pepper

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