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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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This is from my beloved HyVee cookbook. Submitted by Virginia Upah. The original recipe called for green peppers and onions. My husband and I are allergic to them but feel free to add them! Ingredients:
2 lbs chuck roast or 2 lbs stewing beef |
1/2 teaspoon mccormick broiled steak seasoning |
1 teaspoon beef base, dissolved in |
1/4 cup hot water |
1 lb carrot, chopped |
4 -5 medium potatoes, chopped |
1 cup celery, chopped |
1 clove garlic, pressed |
1 (8 ounce) package mushrooms, chopped |
1 tablespoon salt |
1/4 teaspoon pepper |
1 tablespoon sugar |
3 tablespoons minute tapioca |
1 (20 ounce) can tomatoes |
Directions:
1. Cut roast into bite sized pieces.
2. Do not brown meat.
3. Place all ingredients in order given, in a large Dutch oven style kettle.
4. Cover and Bake at 250* for 5 hours.
5. Uncover last hour if too moist.
6. Serve with Warm rolls.
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