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1
1 1/2 - 2 pound beef chuck pot roast
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1
teaspoon lemon-pepper seasoning or 1/2 teaspoon cracked black pepper
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1
tablespoon cooking oil
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1/2
cup water
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1/4
cup tomato juice
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1/4
cup dry white wine, beef broth, or water
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1
teaspoon instant beef bouillon granules
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1/2
teaspoon dried thyme, crushed
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4
medium carrots, cut into 1-1/2-inch pieces
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2
medium potatoes, peeled and quartered
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1
medium onion, cut into wedges
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1/3
cup cold water
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3
tablespoons all-purpose flour
1. Trim separable fat from roast. Rub 1 side with lemon-pepper seasoning. In a Dutch oven brown roast on all sides in hot oil. Drain off fat.
2. Combine the 1/2 cup water; tomato juice; wine, beef broth, or water; bouillon granules; and thyme. Pour around roast in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 1 hour. (Or, bake, covered, in a 325 degree F oven 1 hour.)
3. Add carrots, potatoes, and onion to meat. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary. Use a slotted spoon to remove meat and vegetables; keep warm.
4. For gravy, pour pan juices into a large measuring cup. Skim off fat; discard. If necessary, add water to pan juices to equal 1-1/4 cups. Return liquid to Dutch oven. Combine cold water and flour. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with meat and vegetables. Makes 4 to 6 servings.
- Servings Per Recipe 4,
- Calories 432,
- Protein (gm) 34,
- Carbohydrate (gm) 28,
- Fat, total (gm) 19,
- Cholesterol (mg) 105,
- Saturated fat (gm) 7,
- Sodium (mg) 587,
- Percent Daily Values are based on a 2,000 calorie diet
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