Ingredients
- 1 x ONION
- 1 x CARROT
- 1 x RIB OF CELERY
- 1 Tbsp. OIL
- 3Â 1/2 lb CHUCK ROAST
- 1/2 tsp THYME, Dry
- 1 x BAY LEAF
- 2 Tbsp. FLOUR
- 1 x SALT AND PEPPER TO TASTE
Description
CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 Min. REMOVE MEAT FROM POT. Add In VEGETABLES TO POT AND COOK…
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