Categories: Dinner
Ingredients
- 2 lbs. boneless beef chuck pot roast
- 2 tbsp. oil
- salt and pepper to taste
- 1 cup water
- 1 can tomatoes
- 1 bay leaf
- 2 large carrots sliced thin
- 2 medium zucchini, cut in chunks
- 2 ears of corn cut in 1 inch pieces
Directions
-
In large heavy kettle or dutch oven brown meat in oil. season w/ slt and pepper, remove meat;ad onion cook and stir until golden. add water, tomatoes and bay leaf, then meat. cover;simmer 2- 2 1/2 hrs. or until tender. remove meat add veggies, cover and cook ten mins. cut meat in half wrap one half tight and refrigerate. slice other half thin. serve with veggies and gravy