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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Wonderful for Sunday dinner. Ingredients:
1/3 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (3 1/2 lb) boneless beef chuck roast |
3 tablespoons shortening |
2 cups water |
1 bay leaf |
2 cups onions, wedges |
8 small potatoes |
2 cups carrots, chunks |
2 medium turnips, quartered |
2 cloves garlic, minced |
1/4 cup chopped green pepper |
1/2 cup cold water |
1/4 cup flour |
Directions:
1. Mix the 1/3 cup flour, salt and pepper; coat meat.
2. Melt shortning in Dutch oven and brown meat on both sides.
3. Add the 2 cups water and bay leaf, simmer for 2 hours.
4. Add more water if needed during cooking.
5. Add vegetables, garlic and green pepper; cover and simmer for 1 hour.
6. Remove meat and vegetables.
7. Strain pan liquid and add enough water to make 1-1/2 cups.
8. Return to dutch oven.
9. Mix the 1/2 cup flour with water until smooth.
10. Slowly stir into dutch oven, bring to a boil.
11. Cook and stir for 1 minute.
12. Serve gravy with roast and vegetables.
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