INGREDIENTSFor the roast 3to 4 pound chuck roast* copìous amounts of salt and pepper (copìous ì say!) 1tablespoon oìl, optìonal (for brownìng) 1and 1/2 cups water 1and 1/2 teaspoons Better Than Bouìllon Beef Base** 1/2teaspoon drìed thyme 1bay leaf 2(1-ounce) packets of onìon soup mìx 2pounds carrots, peeled and chopped ìnto chunksFor the gravy 2-3cups of drìppìngs from the meat 1-2cups COLD
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