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Categories:Viewed: 110 - Published at: 8 years ago
Ingredients
- 2 Tbsp. oil
- 1 (4 to 4 1/2 lb.) boneless beef chuck roast
- 2 tsp. salt
- 1/2 tsp. pepper
- 8 medium size potatoes, peeled and halved
- 8 medium carrots, cut into 3-inch pieces
- 4 small onions, quartered
Method
- In 8-quart Dutch oven, over medium-high heat, in hot oil, cook roast until well browned on all sides.
- Stir in salt, pepper and 3 cups water over high heat to boiling.
- Reduce heat to medium-low, cover and simmer 2 1/4 hours.
- Add potatoes, carrots and onions; over high heat, heat to boiling.
- Reduce to medium-low heat. Cook, covered, 45 minutes or until meat and vegetables are tender. Arrange meat and potatoes on a platter.
