Ingredients:
- 3 1/2 # Chuck Roast
- 2 Fat long carrots – cut into large chunks
- 2 Large Yellow Onions – peeled and quartered
- 4 Cloves of garlic – crushed
- 2 Ribs of Celery – sliced
- 6-8 baby potatoes
- 1/4 Pepper – diced
- 2 Bay Leafs
- some dried orange peel (opt)
- 2 Cans of College Inn low-fat, low salt chicken broth
- Beef base at end to enrich gravy if needed
- Pepper and Salt to taste – easy on the salt
Preheat oven to330-325 degrees.
Brown meat in canola oil, all over. Remove meat to an oven-proof pot just big enough to hold all the ingredients. (If you use a large pot you will need a lot of liquid to cook and cooking liquid will not be as flavorful). Drain oil and wipe pan with paper towels (will get rid of burnt oil only not good bits). Sauté onion, celery, pepper and garlic in a small of oil, add to pot. Deglaze pan and add to pot.
Pour chicken stock, fresh ground black pepper, dried orange peel (if using) (the meat should be just about covered) cover and bring to boil on top of stove. Place in the preheated oven (pot should just simmer not boil in oven).
After two hours, check meat. It should be a good way on its cooking. Add potatoes and carrots and cook until tender, another 1 – 1 14 hours apx. Remove from oven.
If using crockpot instead of cooking in oven put some stock in pot, place browned meat and deglazed pan drippings with stock. Add veggies and cook on low while at work. Finish recipe when you want to serve. Done the day before is a real good idea. Flavors meld and things taste better.
If making ahead stop here and cool and refrigerate if serving on another day. Remove from refrigerator and bring to room temp to lessen cooking time or go directly to top of stove and reheat. When everything is hot continue with recipe.
Remove meat and whole vegetables to warm plate and cover. Degrease liquid and thicken with a cornstarch and water slurry. Add meat and vegetables back to pot and reheat.
Mother Noodle
