 |
| HomeRecipe Articles Links Forum Sign In Register |
|
Categories
Search for RecipesEthnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.Ask The Chef!
Our Friends
|
Home -> Main Dishes -> Beef
Ingredients (view qty in metric system instead) 1/4 cup plus 3 tbsp. all purpose flour 1/4 tsp. pepper 3 pounds chuck roast 2 tbsp. vegetable oil 1 cup plus 1/4 cup water one 14.5 ounce can stewed tomatoes 1 tsp. dried caraway seed 1 package dry onion soup mix 2 bay leaves Directions Stir together 1/4 cup flour and pepper in a medium bowl. Add roast and coat on all sides with flour mixture. Heat oil in a Dutch oven over medium high heat. Add roast and brown on all sides. Drain fat from pan. Add 1 cup water, tomatoes, caraway, onion soup mix and bay leaves. Bring to a boil. Reduce heat, cover and simmer 2 to 3 hours until roast is tender. Transfer roast to a platter. Discard bay leaves from Dutch oven. Stir together remaining 3 tbsp. flour and 1/4 cup water in a small bowl until smooth. Add to liquid in Dutch oven. Cook, stirring, until gravy is boiling and thickened. Slice chuck roast and serve with gravy. Serves 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
Latest Recipes
© 2006 - RecipeQuick.com - Contact Us