• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 3-5 lb chuck roast
  • 4 beef bouillon cube
  • flour
  • 3 cornstarch tbsp
  • 2 tbsp vegetable oil
  • 6 medium potatoes, cut into quarters
  • 6 medium carrots, cut into 2" pieces
  • I large onion, sliced into thick strips


  • Rinse off roast and coat with flour. Place roast and onion in large pot. Brown on all sides in oil.
  • Remove excess oil from pot, cover roast with onion and water. Add bouillion cubes.
  • Cover and simmer 2 or 3 hours or until meat is tender. After 1 hour and 30 min. add potatoes and carrots
  • Remove roast. Bring remaining liquid to a boil.
  • Put cornstarch in a cup, add enough water to make a smooth mixture. Add liquified corstarch to boiling liquid stirring constantly until gravy is thickened. Add more or less cornstarch to gravy for desired thickness.
  • Pour gravy over roast and serve.

Categories: Main Dish 
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