- Cooking Time:
- Servings: 8
- Preparation Time: 25
- 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
- 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.
NotesThis 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.
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