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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 4 |
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Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.Bill Shultz, Walden, New York Ingredients:
2 garlic cloves, minced |
1 beef chuck roast (3 to 3-1/2 pounds) |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup canola oil |
1 cup tomato juice |
4 medium carrots, sliced |
2 medium onion, chopped |
1 cup thinly sliced celery |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
4 medium potatoes, peeled and quartered |
Directions:
1. Rub garlic onto roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally.
2. Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy. Yield: 4-6 servings.
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