This one was fork tender, but I had a couple of issues. First, I too added seasoning to the flour. Salt, pepper, garlic and onion powder. I was a little concerned when I put it all in my dutch oven that the broth wasn't completely coving the meat. I put it in at 350 for the alloted time and when I pulled it out almost all the broth had evaporated. If I did this again I would completely cover my meat and onions with the broth and turn the oven way down to maybe 300. 350 for 2 hours is a long time. My oven temp is spot on and I use very good enamel pots. I was able to salvage the gravy by adding the rest of my box of beef broth and heating it up. I had no issue with whisking the leftover flour into my pot and getting it to thicken without lumps. Thanks for sharing.
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This one was fork tender, but I had a couple of issues. First, I too added seasoning to the...