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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Now this is just good ol' comfort food, just like Granny's. Been helping my daughters do more home cooking having homes of their own now. This is definatley one to pass down. This is as good as it gets. alot of variations but this the ol' fashion real deal I had as a kid and I'm now making for my family! Read more ! Ingredients:
3 to 3 1/2 lb boneless beef chuck roast |
2 onions, cut into large chunks |
2 carrots sliced into 1 pcs. |
2-3 stalks celery sliced |
4 cloves garlic chopped |
1/4 cup flour |
1 tbl. olive oil or vegatble oil |
2 tsp. dried thyme |
1 tsp. dried oregano |
2 bay leaves |
salt/pepper to taste |
1 14.5 ounce diced tomatoes (hunts is by far the best) |
3-4 potatoes and 2 more carrots cut up |
1 1/2 tbls. corn starch |
2 tbls. water |
Directions:
1. Pre heat oven to 350
2. Season roast well with salt and pepper,dredge in flour and shake off excess
3. Brown in hot oil on all sides in a dutch oven untill nice and brown
4. Take roast out, add chopped veggies and garlic and saute for a few minutes to get them kick started, add 1/2 cup - 1 cup water and deglaze pan alittle (beef broth is good here if you have it)
5. Add roast back in pan and add spices, alittle more salt/pepper, tomatoes and water just to cover the top of the roast( again this is where beef broth is great, not the end of the world, water is fine, some like a cup of red wine as well, but the tomatoes really give it a rich flavor)
6. Cover and cook for about 3 hrs at 350
7. Add some cut up potatoes and couple of more sliced carrots
8. Cover and cook another 45min. - 1hr. until meat and potatoes are tender.
9. Take out pot roast and veggies onto a serving platter leaving the juices in the pot.
10. Mix 1 1/2 Tbls. corn starch with a couple of Tbls. water and add to pot on stove top.
11. Bring to a boil and lower heat and simmer 3-4 min. to thicken gravy.
12. Serve gravy on the side with meat and vegetables.
13. Enjoy!
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