Ingredients :
- 1 4 pound beef chuck roast
- 1 tsp Bacon drippings (or olive oil)
- 1 Garlic salt
- 1 Pepper
- 1 1/2 cup Baby carrots
- 10 small Potatoes
- 10 Pearl onions
- 3 Parsnips, cut in 1 inch strips
- 1/2 cup Celery, chopped
- 4 clove Garlic, smashed and sliced
- 5 Mushrooms, sliced
- 1 envelope Pot Roast or stew seasoning
Method :
- Sprinkle the roast with garlic salt and pepper.
- Melt the bacon drippings in a large frying pan on high heat.
- Gently place the roast in the pan.
- Sear all sides of the roast including the edges.
- Holding the lid over the majority of the pan, quickly pour in 3 cups of water. Steam will be hot.
- Reduce heat to medium low and gently simmer for 4 hours.
- An hour before you want to eat, add all the veggies. Arrange them around the meat so they are mostly covered with broth.
- Sprinkle the seasoning packet over everything, cover and turn up the heat to medium low.
- Divide the meat into chunks after 30 minutes so the broth can flavor the meaty morsels even more.
- Simmer for an hour, allow to sit 10 minutes before serving. Enjoy!
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