| | Hearty Pot Roast 1/4 cup of corn oil
4 to 5 pounds second cut, bone in chuck roast
2 medium onions, sliced
3 cups of beef bouillon
1 teaspoon of salt
1 teaspoon of pepper
2 bay leaves
1 pound of carrots, cut in 2 inch pieces
1 pound of small white onions
3 tablespoons of cornstarch |
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Heat the corn oil in Dutch oven over medium heat, add roast and brown on all sides. Add the onions, bouillon, salt, pepper and bay leaves, cover and bring to a boil. Reduce the heat and simmer for 2 hours. Add the carrots and onions, continue cooking for 30 minutes or until the meat and vegetables are tender. Remove the meat and vegetables to platter, keep warm. Stir together the cornstarch and water until smooth, stir into juice in Dutch oven. Bring to a boil, stirring constantly over medium heat, boil for 1 minute. Serve over meat. Serves 6 to 8
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