Ingredients Jump to Instructions ↓

  1. 3-5 pound chuck ro ast

  2. 3 tablespoons of flour

  3. 2 tablespoons vegetable oil

  4. Roll roast in the flour and brown in the vegetable oil in a large pot. Then stir in:

  5. 1 3/4 cups of beef broth

  6. 1/4 teaspoon of peppercorns

  7. 1 teaspoon of salt

  8. 2 bay leaves

  9. Bring this to a boil and re duce the heat to low and simmer

  10. covered for 2 hours. Then add:

  11. 2 pounds of potatoes, pared and quartered

  12. 1 cup of sliced celer y

  13. 2 cups of sliced carrots

  14. 1 pound of peeled white onions

  15. If needed, put in more water or broth to cover the vegetables and coo k for 1 more hour or until

  16. vegetables are tender. Put meat and vegetables onto a hot platter and sprinkle with parsley.

  17. Pour off drippings and thicken with enough flour to make gravy.


Send feedback