| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Boneless chuck roast |
| 8 |
|
Cloves fresh garlic |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Red pepper |
|
|
Oil for browning |
| 1 1/2 |
|
Cups water |
| 1 |
|
Large onion, chopped |
|
|
Flour |
|
|
Water |
| 1 |
tb |
Worchestershire sauce |
| 1/4 |
c |
Tomato juice |
|
|
Salt to taste |
INSTRUCTIONS
Make 8 slits in roast at random intervals. Into each slit insert one whole
clove garlic and rub roast with a mixture of salt and pepper. Lightly coat
bottom of a dutch oven with oil. Brown meat well on all sides.
Add water and onion; cover and simmer 2 hours or until tender. When roast
is done, remove to platter and thicken gravy with flour mixed with water.
Season gravy with three remaining ingredients. Slice roast and serve with
gravy over cooked rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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