Roll roast in the flour. Sear roast in vegetable oil in a large Dutch oven on all sides until brown. Then stir in beef broth, pepper, salt, and bay leaves
Bring to a boil and reduce heat to low. Then add potatoes, celery, carrots, and onions. Cover and simmer for two hours. Pour off drippings and thicken with enough flour to make gravy.
Ingredients
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3 - 5 lb chuck roast
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2 bay leaves
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3 tablespoons flour
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2 pounds potatoes, pared and quartered
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2 tablespoons vegetable oil
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1 cup sliced celery
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1 3/4 cups beef broth
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2 cups sliced carrots
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1/4 teaspoon black pepper
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1 white onions, peeled and quartered (large)
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1 teaspoon Salt
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