Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper
Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.
What I did differently from the recipe:
I just threw in two beef bouillon cubes instead of the granules. I think that was just right. I left out the onions (Stephen doesn't like them) and celery (didn't have it on hand).
What I'll do differently next time:
Nothing!
Verdict:
Thumbs up! Stephen actually looked like he might take my life if I don't make this again. He was drooling at the thought of it and fortunately the taste exceeded his expectations! All my other pot roast recipes are going out the window... this one is the best!
Printable version:
Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper
Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.
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