Skill required: Confident beginner
1 (4 1/2 to 5 pound) chuck roast
1 1/2 cups water
2 teaspoons beef base or 1 beef bouillon cube
2 bay leaves
2 tablespoons dried basil leaves, crushed
1 1/2 tablespoons dried oregano leaves, crushed
2 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1/2 teaspoon garlic powder
1.Heat oil in a large Dutch oven over medium heat and brown roast on all sides.
2. Combine water and remaining ingredients, mixing well.
3. Pour over roast; bring to a boil.
4. Cover and reduce heat.
5. Simmer for 3 hours or until tender.
6. Let cool slightly; cover and chill.
7. When ready to serve, remove roast from broth; cut into very thin slices.
8. Return meat to broth; cook over medium heat until thoroughly heated.
9. Remove bay leaves and serve.
Yield: 10 - 12 servings.
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