Ingredients
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2 cloves garlic, minced
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3 -4 lbs boneless beef chuck roast
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1/4 cup all-purpose flour
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1/4 cup vegetable oil
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1 cup tomato juice
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6 carrots, peeled and sliced into chunks
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2 bay leaves
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1 teaspoon salt
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1/4 teaspoon black pepper
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4 medium potatoes, peeled and cut into large chunks
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2 medium onions, chopped
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1 teaspoon dried sweet basil leaves
Instructions
- Rub garlic into roast and coat all over with flour.
- In a large dutch oven, brown roast over medium high heat in oil.
- Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
- Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
- Add potatoes and simmer an additional 30 minutes, or until fork tender.
- Remove bay leaves and serve.