Ingredients
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3 1/2 lbs chuck roast
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2 tablespoons canola oil
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8 cups water
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2 tablespoons Worcestershire sauce
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2 teaspoons beef bouillon granules
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1 teaspoon dried basil
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1 teaspoon salt
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1/4 teaspoon pepper
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4 garlic cloves, smashed
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2 bay leaves
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1 onion, sliced
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8 carrots, peeled and cut into 1-inch pieces
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4 potatoes, peeled and cut into 1-inch cubes
Instructions
- Heat oil in skillet and brown roast on all sides.
- Add all ingredients, except the carrots and potatoes.
- Bring to a boil in the skillet, cover and simmer on low (200 degrees) for 2 to 2 1/2 hours. Check after 1 hour and add more liquid if needed.
- Add carrots and potatoes, continue simmering for 30 minutes more.
- Remove meat and vegetables. Discard garlic cloves and bay leaves.
- Thicken liquid with cornstarch and cold water to make gravy.