pikehunter
Senior Member
Large Chuck roast
Potatoes and Carrots cut into large chunks (somewhat more potatoes than carrots)
You can also use whole baby carrots.
2 packets beef stew mix
2 packets brown gravy mix
Salt and Black Pepper to taste
"A dab of Worcestershire sauce"; BE CAREFUL
Cut roast into large chunks, trimming excess fat. Add water to cover roast plus 4 or more inches above the meat. Add salt and pepper to taste. Add beef stew mix blended with a small amount of water. Bring to a boil, reduce heat, and cook until meat is almost done. Add carrots and cook until they are just beginning to soften. Add potatoes and cook until almost done. Add brown gravy mix blended with a small amount of water. Simmer until meat and all vegetables are done and gravy is thickened. Add Worcestershire sauce sparingly to adjust taste.
Make sure to stir well after each addition.
You can add a little flour mixed with water or extra brown gravy and/or beef stew mix at the end if gravy needs more thickening.
