Ingredients
- 3 to 4 lbs beef chuck pot roast
- 1 Tbsp butter
- 1/3 cup water
- 1/3 cup red wine
- 1 Tbsp minced garlic
- 1 Tbsp onion powder
- 1 tsp dried turmeric
- 1/2 tsp each salt & lemon pepper
- 12 small red-skinned potatoes, halved
- 2 large carrots, peeled, cut into chuck
- 2 large parsnips, peeled, cut into chuck
- 1 small leek, washed, cut into chuck
- 2 Tbsp cornstarch dissolved in 3 Tbsp cold water
- 4 oz can - pieces & stems mushrooms
Description
This Dish Is Really Good With White Steamed Rice And Mushroom Gravy Over.
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