Ingredients
- Servings: 8
- 4 1/2 pounds chuck roast
- 2 cups water
- 2 cups ketchup
- 1 tablespoon chili powder
- 1 tablespoon white sugar
- 1 teaspoon salt
- 6 large potatoes, peeled and halved
- 1 large onion, sliced
- 6 carrots, peeled and sliced
- 2 tablespoons all-purpose flour
- 1/4 cup water
Recipe
-
Preparation Time: 30 mins
Cook Time: 2 hrs
- preheat oven to 350 degrees f (175 degrees c).
- place the roast in a roasting pan. cover with the 2 cups water, ketchup, chili powder, sugar, and salt. cook 1 hour in the preheated oven.
- place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees f (63 degrees c).
- remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. in a separate bowl, mix the flour and water. stir into the remaining roast liquid to make gravy.
Ready Time: 2 hrs 30 mins
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