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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 4 |
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From a Southern Living cookbook. It's a great make-ahead dish. No crock pot needed. Ingredients:
3 lbs boneless chuck roast |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon vegetable oil |
1 (14 ounce) can beef broth |
4 carrots, peeled and quartered |
2 medium onions, quartered |
4 medium potatoes, quartered |
1 teaspoon rosemary |
1/4 cup all-purpose flour |
1/4 cup water |
Directions:
1. Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
2. Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
3. Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
4. Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
5. Serve gravy with roast and vegetables.
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