- 1 boneless chuck roast, approximately 2 lbs
- 1 medium onion, peeled and sliced
- 4 medium potatoes peeled and halved
- 4 carrots, peeled and sliced lengthwise
- 3 tablespoons shortening
- ¾ cup wine or ¾ cup water
- 1 large bay leaf
- salt and pepper to taste
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Melt shortening in covered skillet on top of stove. Brown meat on both sides. Salt and pepper meat on both sides. Place bay leaf on top of meat. Places slices of onion on meat. Put potatoes and carrots around meat in skillet. Salt the potatoes and carrots. Pour the wine or water over the meat and immediately put the lid on and turn the heat down to low. Let it simmer for 1 ½ hours until potatoes and carrots are tender. Make gravy with meat juices. |
