Beef and Sausage Baked Dinner
3 medium onions, sliced
1 3-lb boneless chuck roast or brisket
freshly ground pepper
2 lbs sweet Italian sausage
3/4 cp water
1/2 tsp dried thyme
1 large bay leaf
2 tbsp finely chopped parsley
3 lbs potatoes, peeled
6 red peppers, seeded
1 - In a large Dutch oven.make a bed of onions.
2 - Lightly salt and pepper the chuck roast and place on the onions.
3 - Arrange the sausages around the roast.
4 - Add water and thyme.
5 - Break the bay leaf into several pieces and add to the pot with the parsley.
6 - Place in a preheated 350 degree oven for 1 1/2 hours.
7 - Cut the potatoes into equal sized serving pieces, then cut the peppers into chunks about 2 inches square.
8 - Temporarilyremove the sausage from the pot and place potatoes around the roast so that they are covered by the pot juices.
9 - Replace sausage, then place chunks of peppers on top.
10 - Cover and return tooven for another 60to 90 minutes or until the roast is tender.
11- Slice roast and arrange on platter surrounded with sausages and vegetables.
12 - Skim pot juices and use some to moisten the meat.
13 - Serve the remaining sauceon the side.
14 - May be servedwith a cold tomato and hot pepper relish. Makes 8servings