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Categories:
chuck roast potatoes tomatoes onion green bell pepper green beans corn carrots salt flour Worcestershire sauce parsley
Viewed: 26 - Published at: 8 years agoIngredients
- 1 1/2 lbs beef chuck roast
- 6 potatoes, peeled
- 2 cups tomatoes (either fresh or canned)
- 1 large onion, peeled and sliced
- 1 green bell pepper, seeded and sliced
- 1 cup green beans
- 1 cup corn (canned is fine)
- 2 carrots, peeled and sliced
- salt and pepper, to taste
- stock or broth
- 1 tablespoon flour
- Worcestershire sauce
- parsley
Method
- Preheat oven to 250°F.
- Place beef in a casserole dish or deep skillet.
- Place potatoes, tomatoes, onion, bell pepper, green beans, corn and carrots around the beef.
- Sprinkle with salt and pepper, cover partially with liquid and bake until tender.
- More liquid may be added to prevent meat from drying out.
- Arrange on a platter with cooked vegetables.
- Mix flour to a smooth paste with cold water; add to liquid remaining in pan and cook to make gravy.
- Season with salt, pepper, Worcestershire sauce and parsley.
