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Categories:
chuck roast flour celery salt black pepper mustard vegetable oil fresh gingerroot oregano marjoram thyme whole allspice bay leaves beef stock red wine potatoes
Viewed: 60 - Published at: 10 years agoIngredients
- 4 lbs boneless chuck roast (bone-in ok too)
- 2 tablespoons flour
- 2 teaspoons celery salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 piece fresh gingerroot, peeled
- 1 teaspoon oregano
- 12 teaspoon marjoram
- 12 teaspoon thyme
- 5 -6 whole allspice
- 2 bay leaves
- 1 cup beef stock
- 12 cup red wine
- potatoes or carrots or onions or celery, etc
Method
- Mix together the flour, celery salt, mustard and pepper.
- Dredge the roast on all sides with the mixture.
- Heat the veggie oil in a Dutch oven.
- Add the roast and brown on all sides.
- Add the remaining ingredients except for the veggies.
- Cover and simmer 2 1/2 to 3 hours.
- Add veggies the last hour if using.
- Make a slurry from flour and water and thicken the gravy as desired.
