Prep 15 mins
Cook 3 mins
Long, slow cooking yields a mouth-watering and tender meat. This recipe is terrific for those tough cuts of meat. Cooking time is approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 1⁄2 lbs beef chuck roast
- 6 potatoes, peeled
- 2 cups tomatoes (either fresh or canned)
- 1 large onion, peeled and sliced
- 1 green bell pepper, seeded and sliced
- 1 cup green beans
- 1 cup corn (canned is fine)
- 2 carrots, peeled and sliced
- salt and pepper, to taste
- water or stock or broth
- 1 tablespoon flour
- Worcestershire sauce
- Preheat oven to 250°F.
- Place beef in a casserole dish or deep skillet.
- Place potatoes, tomatoes, onion, bell pepper, green beans, corn and carrots around the beef.
- Sprinkle with salt and pepper, cover partially with liquid and bake until tender.
- More liquid may be added to prevent meat from drying out.
- Arrange on a platter with cooked vegetables.
- Mix flour to a smooth paste with cold water; add to liquid remaining in pan and cook to make gravy.
- Season with salt, pepper, Worcestershire sauce and parsley.
I made this recipe exactly as written with 2 additional ingredients: Crimini Mushrooms and Celery. I also doubled the recipe, as it was made for a neighboring family. Very pleasing aroma! The vegetables were tender, but not mushy and also had great flavor. This is a very filling one pot meal that I highly recommend. It is inexpensive; 12 servings cost me about $14.00. It's easy to put together and the slow roasting really makes this dish a winner. You probably could make this in a crock pot, but you would truly be missing out on the roasting caramelization and the vegetables would certainly turn to mush.