AuthorRetroRuth

Rating

From Schilling Test Kitchen

⅓ cup flour

1 tbsp Season-All

¼ tsp black pepper

1 tsp dry mustard

5 lbs chuck roast

¼ cup oil

2 tbsp Instant minced onion

2 tbsp celery flakes

1 cup tomato juice

2 tbsp Worcestershire Sauce

2 cups water

1 package Brown Gravy Mix

6 carrots, cut into 1 inch pieces

Combine flour, Season-All, pepper, and mustard; rub over roast. In a large heavy skillet or Dutch oven, brown roast in oil. Mix together onion, celery flakes, tomato juice, Worcestershire sauce, water, and brown gravy mix; pour over roast. Reduce heat and simmer, covered, 2 hours, turning meat one. Add carrots and cook 30 minutes longer. Excellent served with noodles.

CategoryBeef, Main DishCooking MethodPan Frying, Simmer, Stovetop, Stovetop Slow CookingTags#browngravymix, #carrots, #chuckroast, #tomatojuice

Ingredients