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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 8 |
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Ingredients:
1 (5 lb) chuck roast |
1 1/2 cups water |
2 teaspoons beef base |
2 bay leaves |
2 tablespoons dried basil leaves, crushed |
1 1/2 tablespoons dried oregano leaves, crushed |
2 1/2 teaspoons salt |
1 teaspoon crushed dried red pepper |
1/2 teaspoon garlic powder |
Directions:
1. Heat oil in a large Dutch oven over medium heat and brown roast on all sides.
2. Combine water and remaining ingredients, mixing well.
3. Pour over roast; bring to a boil.
4. Cover and reduce heat.
5. Simmer for 3 hours or until tender.
6. Let cool slightly; cover and chill.
7. Remove roast from broth; cut into very thin slices.
8. Return meat to broth; cook over medium heat until thoroughly heated.
9. Remove bay leaves and serve.
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