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Categories:
beef chuck flour instant beef bouillon granules garlic bay leaves onions catsup brown sugar lemon juice raisins noodles
Viewed: 61 - Published at: 8 years agoIngredients
- 1 (3 to 3 1/2 lb.) beef chuck pot roast
- 2 Tbsp. flour
- 2 tsp. instant beef bouillon granules
- dash of garlic powder
- 2 bay leaves
- 2 large onions, sliced (2 c.)
- 1/2 c. catsup
- 1/3 c. packed brown sugar
- 1/4 c. lemon juice
- 1/2 c. raisins
- hot cooked noodles
Method
- Trim excess fat from meat; reserve trimmings.
- Coat meat with flour.
- In a 4 1/2-quart Dutch oven, heat trimmings until about 2 tablespoons of fat accumulate.
- Discard trimmings.
- Brown meat on both sides in hot fat.
- Add bouillon granules and 1 1/4 cups hot water.
- Sprinkle with garlic powder.
- Add bay leaves.
- Place onions atop and around meat.
- Cover; bake in 325° oven for 1 1/2 hours. Remove bay leaves; discard.
- Stir together catsup, brown sugar and lemon juice.
- Pour over meat.
- Sprinkle with raisins.
- Cover; continue baking 30 to 45 minutes more or until meat is tender. Serve with hot cooked noodles.
- Serves 8 to 10.
