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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. Ingredients:
1 boneless beef chuck roast (4 to 5 pounds) |
1 tablespoon canola oil |
2 large onions, coarsely chopped |
2 cups sliced carrots |
2 celery ribs, sliced |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
1-3/4 cups water |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
4 medium potatoes, peeled and cut into eighths |
Directions:
1. In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside.
2. Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.
3. Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender. Yield: 12-14 servings.
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