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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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This tender beef and veggie meal is perfect on a crisp autumn day. it can also be made over an open fire for camping trips Ingredients:
1 cup chopped onion |
6 slices bacon, chopped |
3 lbs chuck roast |
8 mini red potatoes, halved |
3 medium carrots, chopped |
1 cup white pearl onion, peeled |
1/2 cup chopped fresh parsley |
1 cup apple juice |
10 1/2 ounces beef broth |
6 ounces tomato paste |
1/2 teaspoon sea salt |
1/2 teaspoon cracked black pepper |
1/2 teaspoon thyme leaves |
1 teaspoon minced fresh garlic |
2 bay leaves |
Directions:
1. Cut roast into 2 inch piecea.
2. in a dutch oven place chopped onions, roast, and bacon.
3. cook over medium heat stirring often until roast is browned 8-10 minutes.
4. heat oven to 325 add veggies and other ingridients.
5. cover and bake for 1 1/2 hours. uncover and bake for 2 1/2 hours.
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