3/4 lb. boneless beef chuck roast
1 tsp. salad oil
1/2 tsp. salt
Dash pepper
3/4 c. water
2 carrots, pared and halved
1 small onion, peeled, quartered
2 medium potatoes, pared and quartered
Parsley for garnish
In heavy skillet, brown meat slowly on all sides in hot oil. Season with salt & pepper. Add water
cover & simmer for 1 hour, adding water if necessary. Add carrots, onion & potatoes. Continue to simmer 45-60 minutes longer or until vegetables & meat are tender. Serve with skimmed pan juices (do not thicken). Garnish with parsley. Serves 2.
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