• 2servings
  • 125minutes
  • 615calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon salt

  2. 1/4 teaspoon dried thyme

  3. 1/4 teaspoon dried marjoram

  4. 1/8 teaspoon ground nutmeg

  5. 1/8 teaspoon pepper

  6. 1 boneless beef chuck steak (3/4 pound and 3/4 inch thick)

  7. 1 tablespoon canola oil

  8. 1-1/2 cups water, divided

  9. 2 tablespoons white vinegar

  10. 2 tablespoons molasses

  11. 2 small carrots, cut into chunks

  12. 1 large red potato, cut into chunks

  13. 1 medium onion, cut into eight wedges

  14. 1 tablespoon all-purpose flour

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

  2. Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 2 servings.


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