- 2 tablespoons vegetable oil
- 1 (3 pound) beef chuck roast
- 1 red onion, chopped
- 4 cloves garlic, crushed
- 4 stalks celery, chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- 6 medium red potatoes, quartered
- 6 turnips, peeled and cut into chunks
- 6 carrots, peeled and cut into chunks
- Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
- Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
03/15/2017
recipepes.com
Stove Top Pot Roast, recipe
PT15M
PT1H
5
455 calories
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