Emprimir
Correo Electrónico
 |
Ingredientes
- 1 - 3 to 4 pound chuck roast
- salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 onion, thinly slices
- 2 bay leaves
- 1 (10.5 oz.) can cream of
- mushroom soup
- 1/4 cup beef broth
- 2 tablespoons minced garlic
- 2 tablespoons Worcestershire
- sauce
- 3/4 cup water
- 1 small package baby carrots
View Full Recipe at Christine's Pantry
,%202015%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350%20degrees.%3C/p%3E%3Cp%3EIn%20a%20small%20bowl,%20combine%20salt,%20pepper%20and%20garlic%20powder.%20Rub%20seasoning%20on%20both%20sides%20of%20chuck%20roast.%20Heat%20oil%20in%20a%20large%20skillet,%20sear%20meat%20on%20both%20sides%20until%20brown.%20Place%20meat%20in%20a%20roaster%20pan.%20Add%20onions%20and%20bay%20leaves.%3C/p%3E%3Cp%3ECombine%20mushroom%20soup,%20beef%20broth,%20minced%20garlic%20and%20worcestershire%20sauce.%20Pour%20over%20roast.%20Add%20water.%20Place%20carrots%20around%20the%20meat.%3C/p%3E%3Cp%3ECover%20pan%20with%20foil%20and%20bake%202%201/2%20to%203%20hours,%20until%20tender.%20Enjoy!%3C/p%3E){kind=link}