| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Beef | 6 | Servings |
INGREDIENTS
| 3 | lb | Boneless chuck roast |
| 1 | tb | Vegetable oil |
| 1 | tb | Dried whole basil, crushed |
| 1 | Small onion, ringed | |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Pepper |
| 1 | c | Hot water |
INSTRUCTIONS
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve. From "The Progressive Farmer" January 1992. Posted to MealMaster Recipes List, Digest #153 Date: Fri, 31 May 1996 00:53:26 -0500 (CDT) From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>
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