FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/4 C. flour
• 1 t. seasoned salt
• 5-6 grinds of black pepper
• 1 1/2 lb. boneless beef chuck roast
• 3 T. canola oil
• 7-8 white mushrooms, chopped fine
• 5-6 carrots, peeled and cut into chunks
• 7-8 small onions, peeled and cut in half
• 6-7 small red skinned potatoes, halved
• 5 garlic cloves, sliced
• 32 oz. box beef broth
• 1 T. balsamic vinegar
• 1 T. ketchup

LET'S COOK

Preheat your oven to 350 degrees. Mix the flour, salt and pepper in a pie plate. Press the flour mix into the meat on both sides. Heat the oil over a medium high burner in a pot that will eventually be able to hold all the ingredients, be covered and put into an oven. When the oil is hot, slide in the beef and brown on both sides well.

Then add the chopped mushrooms and stir them into the oil around the beef. Add the remaining flour and the vegetables. Stir it all up and brown them lightly. You’ll then add the broth, the balsamic vinegar and the ketchup. Mix it all up and bring to a boil on the stovetop. Cover the pot and pop it into the preheated oven. Cook for an hour.

Remove the cover when that time has elapsed, stir up the ingredients, turn the beef over, baste it liberally and close up the oven. At this point, bake, uncovered, for an additional hour. It makes sense to baste the meat and vegetables at least once during the last hour of cooking. When that time is up, serve it up.

MORE IDEAS:

According to my wife Debbie, you can’t have enough carrots in this recipe. They add a delightful sweetness to the pot roast.