Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Boneless chuck roast |
1 tablespoon | Vegetable oil |
1 tablespoon | Dried whole basil, crushed |
1 \N | Small onion, ringed |
½ teaspoon | Garlic powder |
½ teaspoon | Pepper |
1 cup | Hot water |
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2½ hours or until tender. Remove from pan drippings to serve. From "The Progressive Farmer" January 1992. Submitted by Mrs. O. D. Rogers, Springville, TN