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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 8 |
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My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.Dorothy Duder, North Hollywood, California Ingredients:
3 tablespoons king arthur unbleached all-purpose flour, divided |
1 teaspoon salt |
1/4 teaspoon each minced chives, parsley flakes and tarragon |
1/4 teaspoon pepper |
1 boneless beef chuck roast (3 to 3-1/2 pounds) |
2 tablespoons canola oil |
8 cups water |
2 tablespoons beef bouillon granules |
2 tablespoons worcestershire sauce |
1 large onion, chopped |
3 celery ribs, cut into chunks |
3 garlic cloves, minced |
2 bay leaves |
4 medium potatoes, peeled and quartered |
4 medium carrots, cut into chunks |
2 tablespoons butter |
Directions:
1. Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
2. Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
3. Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
4. For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
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