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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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From Southern Living 1983 Annual Recipes Cookbook. Ingredients:
1 (4 lb) boneless chuck roast |
2 tablespoons vegetable oil |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 small onion, sliced |
1 teaspoon ground thyme |
1 teaspoon marjoram |
1 bay leaf |
8 peppercorns |
1 teaspoon salt |
1 (10 1/2 ounce) can consomme, undiluted |
1 lb carrot, cut into 2 inch pieces |
3 medium onions, quartered |
3 tablespoons all-purpose flour |
1/4 cup water |
Directions:
1. Brown roast on all sides in hot oil and butter in a large Dutch oven over medium heat for 30 minutes. Add next 7 ingredients. Cover, reduce heat and simmer 2 hours. Add carrot and onion; cover and simmer 1 hour.
2. Remove roast and vegetables to serving platter; strain pan drippings. Pour 2 cups strained drippings back into Dutch oven. Combine flour and water; stir until smooth. Pour flour mixture into drippings; cook, stirring constantly, until thickened. Serve with roast.
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