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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Ingredients:
1 (3 -4 lb) boneless beef chuck roast |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
2 tablespoons olive oil |
4 cups water |
1 large onion, chopped |
1 celery rib, sliced |
4 garlic cloves, peeled and sliced |
4 teaspoons beef bouillon granules |
2 bay leaves |
1/2 lb sliced fresh mushrooms |
Directions:
1. Sprinkle beef with garlic powder and pepper (I sprinkle with sea salt, too; can't help myself).
2. In a Dutch oven over medium-high heat, brown meat on all sides.
3. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil.
4. Decrease heat; cover and simmer for 1 hour.
5. Add mushrooms; cover and simmer 30 minutes longer or until meat is tender.
6. Discard bay leaves.
7. Thicken cooking liquid if desired; serve with beef.
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