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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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The meat falls apart and melts in your mouth....veggies taste sweet as candy with the addition of sweet basil. A great Sunday dinner :) Ingredients:
2 cloves garlic, minced |
3 -4 lbs boneless beef chuck roast |
1/4 cup all-purpose flour |
1/4 cup vegetable oil |
1 cup tomato juice |
6 carrots, peeled and sliced into chunks |
2 medium onions, chopped |
2 bay leaves |
1 teaspoon dried sweet basil leaves |
1 teaspoon salt |
1/4 teaspoon black pepper |
4 medium potatoes, peeled and cut into large chunks |
Directions:
1. Rub garlic into roast and coat all over with flour.
2. In a large dutch oven, brown roast over medium high heat in oil.
3. Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
4. Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
5. Add potatoes and simmer an additional 30 minutes, or until fork tender.
6. Remove bay leaves and serve.
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