¼ cup flour
1 teaspoon salt
pepper
3 to 5 pound chuck roast
3 tablespoons of olive oil
2 big onions, cut into large chunks
optional potatoes, cut into eighths
optional carrots, scraped and cut in pieces about 2 inches long
1 can beef broth. (12 oz)
Rub meat with salt and pepper, then dust with flour and pound into meat with edge of plate.
Brown meat on both sides in the hot oil.
Put meat into a pot with a tight lid that can go into the oven. The meat should lie flat in the pan. Add the onions and cook for about 10 minutes. Add a can of beef broth, cover and cook in a 325 degree oven for two hours.
After two hours, add potatoes and carrots. If liquid level is low, add a little water or some more broth and cook for another 30 minutes. Cook a little longer if you like potatoes and carrots to be really soft.
These are just ordinary potatoes with half a jar of horseradish cream sauce added.
Here is what was in the Colorado potatoes:
Four big potatoes, skinned and cubed.
Half stick butter (ok, maybe it was a whole stick)
Small container of sour cream
Tiny jar of Pimentos (They are just for color.)
Salt and pepper
Cover potatoes with water, add a dab of butter and boil until potatoes are tender when stuck with a fork. Drain off all the water. Mash them up. Add butter, sour cream, horseradish, dash of salt and some pepper. Stir hard. Add Pimentos.