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Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 1 3 lb (1.4 kg). or larger chuck roast
- 1 can beef broth
- 1/2 tsp (2 ml) dried basil or thyme (I use both)
- 1/2 tsp (2 ml) Worcestershire sauce
- 6 tbsp (90 ml) honey
- 6 medium potatoes, cut in fourths
- 6 carrots cut into thirds
- salt and pepper, to taste
Method
- Heat about 2 tbsp (30 ml) of oil in fry pan.
- Coat all sides of the meat with flour.
- In the heated frying pan, brown the meat on all sides, on a medium-low setting.
- Sprinkle with salt and pepper as you brown the meat.
- In a Dutch oven or crockpot (I use the crockpot) put in the beef broth, honey, Worcestershire,thyme, and basil.
- Stir to blend.
- Put the meat into the dutch oven or crock pot.
- In dutch oven simmer meat for about 1 to 1 1/2 hours, covered, then put in the potatoes and carrots and simmer another 45 minutes or until meat an veggies are tender.
- In a crockpot, put everything in together and cook on low setting for 7 to 9 hours.
- Add additional salt and pepper prior to cooking.
- When ready to serve remove meat and veggies, then thicken gravy with flour or cornstarch till desired consistency.
- Serve meat and veggies on a large platter and gravy on the side.
