Portion Size: 3 oz. beef, ½ c. carrots, ½ c. potatoes

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 to 4 pounds chuck, shoulder, top or bottom round, brisket, blade or rump roast	Trim all visible fat
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon vegetable oil
2 cups diced carrots	Washed, peeled and diced
3 cups diced potatoes	Washed, peeled and diced
1/2 cup diced onion	Washed, peeled and diced
1/2 cup diced celery	Washed, trimmed and diced
2 cups low sodium beef stock,  low sodium vegetable stock, or water
1 bay leaf

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine garlic powder, salt, pepper, and flour.
2	Dredge meat in flour mixture.	Discard excess flour
3	Heat oil in a heavy pan.
4	Brown the meat on all sides in the oil.
5	Drain excess fat.
6	Add carrot, onions, potatoes, celery, stock, and bay leaf.
7	Cover and bake in 300 degree oven for 3 to 4 hours.
8	During this time turn the meat several times and, if necessary, add additional stock.	Cook until internal temperature reaches 165 degrees F for 4 minutes
9	Discard bay leaf and serve.
***	***This may also be cooked in a crock pot for 8 to 10 hours on low heat or 6 to 8 hours on high heat.	Cook until internal temperature reaches 165 degrees F for 4 minutes