Heat corn oil in 5 qt. Dutch oven over medium heat. Brown chuck roast on all sides. Add next 8 ingredients. Bring to a boil, covered. Reduce heat and simmer for 2 hours. Add potatoes and carrots. Simmer, covered, for 1/2 hour or until roast and veggies are tender. Add green beans. Simmer for 10 minutes longer until beans are tender-crisp. Arrange meat and veggies on platter. Combine cornstarch and 1/4 cup water, mixing until smooth. Add to liquid in Dutch oven. Boil for 1 minute, stirring constantly to thicken. Serve gravy over roast and veggies.
By Robin from Washington, IA
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