Basil Beef Roast
Yield
6 servingsPrep
?Cook
150 minReady
150 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
boneless |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
basil
whole, crushed |
|
| 1 | small |
onions
ringed |
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
boneless |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
basil
whole, crushed |
|
| 1 | small |
onions
ringed |
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
water
hot |
|
Directions
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2½ hours or until tender.
Remove from pan drippings to serve.
