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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 3 to 4 lb. chuck or blade roast
- 1 Tbsp. vegetable oil
- black pepper
- beef bouillon
- 1 large white onion
- 6 to 8 red potatoes (small)
- carrots
- red, green and/or yellow bell peppers
Method
- Heat oil until hot in a 6 to 10-quart Dutch oven. Brown roast on all sides until nicely browned. Brown onions in oil; leave onions in pan. Pepper all sides of roast until evenly covered. Put water in pan until it raises halfway up the roast. Add beef bouillon (number of cubes/number of cups of water). Let come to a boil, then reduce heat. Cover and let simmer. Cook 4 to 5 hours. It is done when you try to lift the roast from the pan and it falls apart.
