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Categories:
chuck roast canola oil potatoes carrots onion all-purpose water tomato sauce beef bouillon granules salt pepper
Viewed: 33 - Published at: 2 years agoIngredients
- 1 boneless beef chuck roast (3 pounds)
- 1 tablespoon canola oil
- 8 medium potatoes, peeled and quartered
- 8 medium carrots, cut into chunks
- 1 medium onion, sliced
- 3 tablespoons all-purpose flour
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Method
- In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables.
- Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
