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Stovetop Roast Beef & Gravy


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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