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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 pounds beef chuck roast 2 tbsp. vegetable oil 1/4 cup sliced green onions 3 tbsp. all purpose flour 2 cups beef broth 3 tbsp. white vinegar 1 tbsp. dark corn syrup 6 anchovy fillets, chopped 1 bay leaf 1/4 tsp. pepper 6 medium potatoes, peeled and quartered 1/4 cup minced parsley leaves
Directions
Place oil in a Dutch oven and heat over medium high heat. Add roast to the pan and brown on all sides. Transfer roast to a plate. Add onion to the pot and cook about 8 minutes until tender, stirring occasionally. Stir in flour, broth, vinegar, corn syrup, anchovies, bay leaf and pepper. Heat to a boil. Return the roast to the pot. Reduce heat, cover and simmer roast about 2 hours until tender. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add potatoes and boil 15 to 20 minutes until just tender. Drain potatoes and toss with parsley. Place roast on a platter. Arrange potatoes around the roast. Serve immediately.
Serves 4 to 6.
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