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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is probably one of the first, and best, one-pot meals. Make it on a day off or the weekend as it requires extra cooking time. It is very simple to put together, and the magic takes place while you are out of the kitchen. Although there are many ways to spice up this basic recipe, you will enjoy this version for its simplicity and fresh taste. the keys to this recipe are browning the meat and mixing the essence into the au jus, and cooking the vegetables just until they are tender. Adapted from the American Diabetes Association. Not bad rewarmed but definitely needed salt about the 1 tsp added to the gravy. Needs some extra flavoring beyond added salt. Gravy was adequate for the vast amount of vegetables. Try more meat and cooking it less before adding the vegetables. I feel the meat was overdone. (I decreased potatoes by 30% to better fit covered pot.) boneless beef chuck arm roast, canola oil, medium onion, garlic cloves,water,bay leaves, ground black pepper, potatoes, carrots, celery, all-purpose flour cvt Ingredients:
24 ounces beef roast, cooked per recipe, net from 2 lb boneless beef chuck arm roast, or similar cut, trimmed beef |
1 tbsp canola oil |
1 medium onion, chopped |
2 tsp minced garlic (jar) |
4 1/2 cups water, divided |
1 tsp ground black pepper |
1 tsp salt (at least!) |
2 pounds (medium) potatoes, skins on, quartered |
1 lb carrots, sliced 1/4-inch thick |
5 stalks celery, cut into 1-inch pieces |
3 tbsp all-purpose flour |
Directions:
1. In a Dutch oven or large pot with a lid, heat the oil on medium high, then add the meat and brown of both sides so a crispy crust forms, about 5-8 minutes per side. Reduce the heat to medium low and add the onion and garlic; cook until the onion is translucent, about 3 minutes.
2. Transfer the beef to a plate; keep warm. Return the pan to the heat; add 2 cups water and cook, scraping up browned bits from the bottom of the pan. Return the beef to the pot, add the 2 bay leaves, salt and pepper, then cover and cook on low 1 hour, turning after 1/2 hour. (try less time)
3. Add the potatoes on top of the meat and 2 more cups water. Cover and simmer 10 minutes. Add the carrots and celery, cover, and simmer until a fork can easily pierce a potato, about 15 minutes.
4. Remove the bay leaves and discard. Remove the meat to a cutting board and slice; arrange the slices in a large serving dish. With a slotted spoon remove the potatoes, carrots, and celery and place around meat.
5. In a small bowl, combine the flour (cornstarch worked better) with 1/2 cup cold water until blended. Stir into remaining liquid in the pot. Cook, stirring constantly until thickened, about 3 minutes. serve with the meat and vegetables.
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