Wednesday, July 15, 2009

Renee's Pot Roast

Beef Chuck Roast
4 beef bullion cubes
1-2 cloves garlic (depending on size), minced
1 large onion, cut into large pieces
small potatoes (as many as you want), cut in half
small carrots (as many as you want)
garlic powder

In an electric frying pan, heat some oil. Cook the minced garlic & onion until softened and slightly brown. Season both sides of the chuck roast with salt, pepper & garlic powder. Add meat to the pan and brown both sides. Add bullion cubes and enough water to almost cover the roast (about 2 inches in my pan). Cover and let simmer for about 2 hours, depending on the thickness of the roast. Check often so it does not boil dry, add water if needed. Add in the carrots & potatoes and cook for another 30 minutes or so. You want the veggies & roast to all be fork tender. Then I make gravy out of the leftover juice.

No comments: