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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Pot Roast Recipe

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This recipe for Beef Pot Roast is from Bolze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds boneless beef chuck (beef stew)
5 roma tomatoes
1 large onion
1 package mushrooms
2 crowns broccoli
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon black pepper
1 teaspoon ginger powder
1 teaspoon brown sugar
water
Directions:
Directions:
Preheat oven to 350°, get a large corning ware oven safe. Sprinkle both sides of chuck roast with onion powder, garlic powder black pepper, ginger powder & brown sugar. Set aside for 30 minutes. Add water, soy sauce, dried oregano, and dried basil. Place a lid on the pot and transfer it to the preheated 350° oven. Cook 2 hours. Add roma tomatoes and onion, roast another hour. Transfer it to stove top. Remove roast only from the pot and set it aside briefly on a plate. Add mushroom and broccoli to the pot and boil it for 3-5 minutes. Add roast back to the pot.
Number Of Servings:
Number Of Servings:
4

 

 

 

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