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Add a photoServings: 6
Ingredients
- 1/4 c. Oil
- 4 lb Chuck roast
- 1 c. Minced onion
- 1 c. Sliced celery
- 2 x Cloves garlic, chopped
- 3 c. Beef broth
- 1/4 c. Ketchup
- 1/2 tsp Dry thyme leaves
- 1 tsp Salt
- 1/4 c. Cornstarch
- 1/4 c. Water
- 6 med Potatoes (optional)
- 4 x Carrots (optional)
Directions
- In Dutch oven or possibly large kettle, heat oil over medium heat. Add in meat. Brown on all sides. Add in onion, celery, garlic, broth, ketchup, thyme, salt and pepper. Cover; bring to boil. Reduce heat and simmer 2-1/2 hrs or possibly till meat is tender. Remove meat to platter. Stir cornstarch and water till smooth. Add in to liquid in Dutch over. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Serve gravy with roast. Vegetables may be cooked with roast in Dutch oven. After roast has simmered 2 hrs, add in potatoes, peeled and quartered, and carrots, peeled and cut into 2-inch pcs. Cover and simmer1/2 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 681g | |
| Recipe makes 6 servings | |
| Calories 871 | |
| Calories from Fat 369 | 42% |
| Total Fat 41.14g | 51% |
| Saturated Fat 12.21g | 49% |
| Trans Fat 0.23g | |
| Cholesterol 200mg | 67% |
| Sodium 1145mg | 48% |
| Potassium 2035mg | 58% |
| Total Carbs 41.83g | 11% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.54g | 4% |
| Protein 80.16g | 128% |
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