Ingredients
1 boneless beef chuck roast (3 pounds)1 tablespoon canola oil8 medium potatoes, peeled and quartered8 medium carrots, cut into chunks1 medium onion, sliced3 tablespoons all-purpose flour1 cup water1 can (8 ounces) tomato sauce1 teaspoon beef bouillon granules1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables.
Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
