Ingredients
- 1 (4-pound) boneless beef chuck cross rib pot roast or boneless chuck eye roast
- .25 cup(s) all-purpose flour
- Salad oil
- 1 can(s) (12-ounce) tomato juice, (1 1/2 cups)
- 2 medium onion, cut up
- 2 medium carrots, sliced
- 2 large celery stalks, sliced
- 2 clove(s) garlic, crushed
- 1 teaspoon(s) dried oregano leaves
- Salt
- Pepper
- 3 medium (about 1 1/2 pounds each) acorn squashes
- Celery leaves for garnish
Description
1 (4-pound) Boneless Beef Chuck Cross Rib Pot Roast Or Boneless Chuck Eye Roast .25 Cup(s) All-purpose Flour
Good Housekeeping
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