All American Pot Roast Recipe
Tagged in Meats
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Directions
In Dutch oven heat oil over medium heat. Add meat; brown on all sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours. Add potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender.
Add green beans and simmer 10 minutes longer or until tender-crisp. Remove meat and vegetables to platter. Stir together cornstarch and water until smooth. Add to liquid in Dutch oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve gravy over meat and vegetables.
Makes about 6 servings.
Ingredients
- 1/4 cup vegetable oil
- 1 (4 pound) boneless beef chuck roast
- 1 cup chopped onion
- 1 cup sliced celery
- 2 cloves garlic
- minced or pressed
- 3 cups beef bouillon
- 1/4 cup catsup
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 6 medium potatoes
- peeled and quartered
- 4 carrots
- peeled and cut into 2-inch pieces
- 1/2 pound green beans
- 1/4 cup cornstarch
- 1/4 cup water
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