CHUCK ROAST
Source of Recipe
BBR
Recipe Introduction
Posted by: Jennah88
List of Ingredients
I make my roast in my crockpot and it never comes out soupy, only nice and tender.
1 - 2 to 2.5 lb chuck roast
1 TBLS cooking oil
3 med. potatoes
8 carrots or parsnips, cut into 1-inch pieces
3 small onions, cut into wedges
3/4 C. water
1 TBLS Worcestershire sauce
2 beef bouillon cubes
1 tsp. dried basil, crushed
Trim fat from roast and brown in a pan with the oil.
Recipe
Clean, peel and quarter potatoes. Place, potatoes, cut carrot or parsnips and onion (I usually only use 1 onion) in crockpot. Place browned meat on top of veggies.
You're suppose to combine the rest of the ingredients in a bowl and pour over the meat and veggies, but I just pour the water & Worcestershire sauce over the meat, place the bouillon cubes inside and then sprinkle the basil all over.
Cook on low for 8 to 10 hours, or high for 5 to 6 hours. (I've never cooked mine longer than the 8 hours on low).
When done, remove meat and veggies. Pour juices into measuring cup, skim fat. You need 1 1/2 C. of juice, add water if necessary. Put in saucepan. Combine 1/2 C. cold water and 1/4 C. flour, stir into juices. Cook until thickened, season to taste.
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