Chuck Roast with Vegetables
| Yield: | 6 Servings |
| Categories: | Beef |
| 3 | lb | Beef chuck roast, 2 to 2-1/2 inches thick. |
| Meat tenderizer | ||
| Pepper | ||
| 4 | sm | Potatoes |
| 1 | md | Onion, sliced |
| 2 | Stalks celery, cut into 3 inch pieces | |
| 2 | md | Carrots, cut inot 3 inch pieces |
| 2 | Cloves garlic | |
| 1/3 | c | Water, beer or tomato juice |
| 1 | ts | Dried parsley flakes |
| 1/2 | ts | Instant beef boullion granules |
| 1/4 | ts | Dried thyme leaves |
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