4 lb beef chuck roast
10 oz beef broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp rosemary, crushed
4 carrots, chopped lengthwise
8 small white onions
1/4 cup water
1/4 cup flour
Brown beef on both sides in a large heavy pan. Pour in beef broth.
Cover and cook over low heat for 2.5 hours.
Add salt, pepper, rosemary, carrots and onions. Cook covered for 1 hour longer or until vegetables are done.
Transfer beef and vegetables to a serving dish and set aside.
Blend water and flour. Stir the flour-water mixture slowly into pan juices.
Cook until gravy is thickened, stirring constantly. Season with additional salt and pepper.
Pour the gravy over the beef and vegetables. Serve.
Sugar: 5g
:
Calcium: 61mg
Calories: 385kcal
Carbohydrates: 13g
Cholesterol: 125mg
Fat: 21g
Fiber: 2g
Iron: 4mg
Potassium: 824mg
Protein: 37g
Saturated Fat: 9g
Sodium: 331mg
Vitamin A: 4100IU
Vitamin C: 8mg
