Yield
8 to 10 servings

How to Make It

Step 1

Cut onions in half lengthwise, and slice. Set aside.

Step 2

Place flour in a large heavy-duty zip-top plastic bag; add roast. Seal bag, and shake until roast is coated.

Step 3

Brown roast in hot oil in a Dutch oven. Add sliced onion, broth, and remaining ingredients; bring to a boil. Reduce heat, cover, and simmer 2 to 2 1/2 hours or until roast is tender. Discard bay leaves.

Ratings & Reviews

KGAucoin's Review

Catwoman
February 24, 2009
We loved this dish! Tastes like what we would make down here in Louisiana!

Catwoman's Review

KGAucoin
December 21, 2008
This was really good, especially on a cold night. I also halved the recipe, and didn't use all the salt, but otherwise followed recipe. Served in a bowl over egg noodles to take advantage of the yummy broth. Very easy.