AuthorRetroRuth
From Schilling Test Kitchen
[cooked-sharing]
⅓ cup flour
1 tbsp Season-All
¼ tsp black pepper
1 tsp dry mustard
5 lbs chuck roast
¼ cup oil
2 tbsp Instant minced onion
2 tbsp celery flakes
1 cup tomato juice
2 tbsp Worcestershire Sauce
2 cups water
1 package Brown Gravy Mix
6 carrots, cut into 1 inch pieces
1
Combine flour, Season-All, pepper, and mustard; rub over roast. In a large heavy skillet or Dutch oven, brown roast in oil. Mix together onion, celery flakes, tomato juice, Worcestershire sauce, water, and brown gravy mix; pour over roast. Reduce heat and simmer, covered, 2 hours, turning meat one. Add carrots and cook 30 minutes longer. Excellent served with noodles.
Ingredients
⅓ cup flour
1 tbsp Season-All
¼ tsp black pepper
1 tsp dry mustard
5 lbs chuck roast
¼ cup oil
2 tbsp Instant minced onion
2 tbsp celery flakes
1 cup tomato juice
2 tbsp Worcestershire Sauce
2 cups water
1 package Brown Gravy Mix
6 carrots, cut into 1 inch pieces