POT ROAST

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time: 25

Ingredients

  • 2 tablespoons vegetable oil
  • 1 five-pound beef chuck roast
  • Salt and pepper
  • 2 cups beef stock or reduced sodium canned beef broth
  • 1/2 cup red wine (optional)
  • 3 onions, cut into large wedges
  • 4 garlic cloves, chopped
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 2 pounds carrots, cut into 1 1/2-inch chunks
  • 2 pounds potatoes, cut into 1 1/2-inch chunks

Directions

  • Preheat oven to 350°.
  • In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place in pan, and brown on all sides, about 10 minutes.
  • Turn meat fat side up.
  • Add stock, wine, if using, onions, garlic, bay leaves, and thyme.
  • Stir in tomato paste.
  • Bring to a simmer, cover; put in the oven, and roast for 3 hours.
  • Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
  • Transfer the roast, carrots, and potatoes to a platter.
  • With a spoon, skim the fat off the surface of the cooking liquid.
  • Cut the roast into thick slices, and serve with the vegetables.
  • Pass the pan juices separately.

Notes

This recipe is originally from Everyday Food. A great excuse to use my Le Creuset : )

Inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven makes the beef wonderfully tender.

Categories: Main Dish  Oven  Stove 
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