This entry was posted on Monday, October 1st, 2007 at 6:04 am and is filed under Roast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 teaspoons salt
- ½ teaspoons pepper
- ½ teaspoon garlic powder
- 4 pounds chuck or brisket
- 2 tablespoons fat
- 3 onions, sliced
- 1 ½ cups boiling water
- 3 tomatoes, diced
- 3 carrots, quartered
- 2 green peppers
- 4 potatoes, peeled and cut in half
Sprinkle the salt, pepper and garlic powder on the meat. Heat the fat in a heavy saucepan or Dutch oven and brown the meat in it. Add the onions and continue to brown. Add the water and tomatoes. Cover and cook over low heat 2 ½ hours. Add the carrots, green peppers and potatoes. Cook 30 minutes. Taste to correct seasoning. Serves 8 to 10.