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1 5-pound chuck roast
1 1/2 tablespoons salt
1 1/2 cup water
1 1/2 tablespoons dried oregano
6 cloves garlic, crushed
1 1/2 teaspoon crushed dried red pepper (opt.)
2 bay leaves
1/2 teaspoon garlic powder
2 tablespoons dried basil
Place roast in Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to boil. Cover, reduce heat and simmer for 3 hours or until tender. Let cool. Cover and chill.
Remove roast from broth. Cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves.