Pot RoastSubmitted by: KATCUSHNER
IntroductionJust like Grandmom used to make! Just like Grandmom used to make!
5 lb. Boneless Chuck Roast
1 Tbsp. black Pepper
1/4 cup vegetable oil
8 Large onions, coarsley sliced
6 Garlic Cloves, minced
1/4 cup water
2 Beed bouillon cubes
1/4 tsp. Tabasco Sauce
Dash Worcestershire Sauce
1.5 cups Boiling Water
Trim off all heavy fat from roast and cut meat into 1.5 inch cubes. Liberally sprinkle beef with ground black pepper. Heat 1 Tbsp. Oil in Dutch oven over high heat. Add enough beef cubes to cover bottom of pot, and cook until browned. Removed browned beef from pan. Repeat until all meat is browned, adding oil as necessary.
Add onions, garlic, and remaining pepper to dutch oven. Cook, stirring constantly, until browned; add 1/4 cup water if needed to prevent scorching. Return browned meat to pot. Reduce heat to low, cover pan and cook 2-3 hours or until meat is tender. Uncover dutch oven and increase heat to medium-high.
Add boullion cubes, Tabasco sauce and Worcestershire Sauce. Cook until all liquid has been boiled down and onions are sticking to the bottom of the pot. Add 1.5 Cups boiling water to deglaze Dutch oven. Adjust seasonings and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user KATSMITH74.