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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Mushroom lovers will tingle with excitement when they see this tender, slow-cooked roast. My recipe calls for a 1/2-pound of fresh sliced mushrooms along with onion, garlic and other seasonings and ingredients. Ingredients:
1 boneless beef chuck roast (3 to 4 pounds) |
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 pound sliced fresh mushrooms |
Directions:
1. Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef. Yield: 8-10 servings.
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