Add recipe to favorites | Add a comment

Makes 8 servings

One 2 and a half to 3-pound chuck roast or arm roast dusted with salt, pepper, and flour

1 tablespoon oil

2 large onions, coarsely chopped

2 cups beef stock

2 bay leaves

2 tablespoons chopped parsley

2 pounds fresh carrots, peeled and sliced

2 pounds small new potatoes—Red Pontiac or Yukon Golds are best

1 and a half teaspoons cornstarch mixed with 2 tablespoons water

Season both sides of roast with salt and pepper and brown in an iron skillet or heavy Dutch oven. Remove from heat and add potatoes, carrots and the stock. Add the herbs and cover.  Roast in 350°F oven about 2 hours or until meat and vegetables are tender. Remove the meat to a platter to slice, add the vegetables, and then make gravy:  make a slurry with cornstarch and water and add to the stock in the pan.  Stir until thick and season to taste. Serve with buttered noodles.

Added by: North Atherton Farmers Market on 6/19/2010 1:01am


Background ingredients: Beef, Butter, Carrots, Onions, Potatoes, Flour, Teas, Herbs,