Mama's Chuck Roast - Simple Ingredient Southern Cooking

Mama's Chuck Roast - Simple Ingredient Southern Cooking
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Mama’s Chuck Roast, Vol. 2 Cookbook Recipe
1 LARGE CHUCK ROAST
WEBER STEAK N CHOP OR A STEAK SEASONING
1 CUP SELF-RISING FLOUR (USED WHITE LILY)
1/2 TSP. PEPPER
1 TSP. SALT
1/8 CUP OLIVE OIL
WATER
1 ONION, PEELED & QUARTERED
1 STALK CELERY, CUT INTO 3 PIECES
1 BAY LEAF
1 KNORR BEEF BOUILLON,
(OR 2 TSP. BOUILLON GRANULES)
1 TBSP. DALES STEAK SEASONING
(OR ADD 1 TBSP. BOUILLON GRANULES)
5 MEDIUM POTATOES (RUSSET OR IDAHO)
6 FRESH CARROTS (BUY THE WHOLE ONES)
6 TBSP. CORNSTARCH 1 1/2 CUPS MILK
Season roast with salt, pepper & dry steak seasoning- rub flour all over roast. Brown roast in pre-heated pot
after adding oil. Turn roast to brown edges. After
browning cover with water add onion, bay leaf, celery,
Bouillon, Dales-cook on low/medium for 4 hours.
Roast should be fork tender. Add washed peeled and
quartered potatoes/carrots. Cook-medium for 30
minutes or until carrots are soft. To Thicken broth:
1 1/2 cups milk whisked with 3 options: 1) 6 tbsp.
cornstarch 2) 1/2 cup flour 3) 1/2 cup brown gravy
mix. Make sure you simmer your roast and do not
speed up cooking time for a fork tender result! Do not
cook on high temperature! (SERVES 6-8)
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