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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This came from an old recipe book that I almost was going to toss out. What a great tasting comfort food! Ingredients:
1 1/2 lbs boneless beef chuck roast (1 cubes) |
2 tablespoons shortening |
1 (10 1/2 ounce) can mushroom beef gravy |
1 cup tomato juice |
1/4 cup dry onion soup mix |
1 teaspoon prepared horseradish |
4 medium potatoes (peeled) |
2 -3 carrots |
2 -3 cloves minced garlic |
Directions:
1. Pre-heat oven to 350 degrees F Brown meat with garlic in shortening and drain excess fat
2. Add gravy, tomato juice, soup mix and horseradish Simmer covered for 5 minutes
3. Cut potatoes into quarters lengthwise and then cut each quarter into 3-4 chunks Cut carrots in half lengthwise and then into 1 pieces Place potatoes and carrots in a 2 quart casserole (spray casserole lightly with cooking spray) and top with meat mixture
4. Bake covered at 350 degrees F for 1-1/2 hours or until meat and vegs are tender Stir 2-3 times during baking time.
5. NOTE- The correct gravy ingredient is mushroom gravy (Not mushroom beef gravy!)
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