INGREDIENTS
5
lbs Chuck, boneless roast
2
Bay leaves
1 lb
Carrots
2 cups
Peas, frozen
1 lb
Red potatoes
1 tsp
Thyme, dried
2
Yellow onions, medium
2 cups
Chicken broth or beef broth, low-sodium
1 6 ounce can
Tomato paste
3 tbsp
Soy sauce
2 tbsp
Minute tapioca
1
Salt and pepper
2 tbsp
Canola oil
NOTES
My mods: No foil packet for veggies, throw carrots & green beans in about an hour or two before serving; needs more tang maybe Worcestershire sauce & dab hot sauce, more pepper, red wine, serve with new potatoes sliced & baked or over take and bake French bread
Megan Flynn • 2020-09-05