Beef Pot Roast

Beef Pot Roast


Beef is what’s for dinner!

Prep Time: 15 min
Cook Time: 3.5 hours
Serves 6-8

1 teaspoon olive oil
1  (2-3 lb) boneless chuck roast, trimmed
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp flour
15 oz jar pearl onions
1 cup dry red wine
1 tsp dried thyme
1 tsp dried rosemary
3  garlic cloves, chopped
2 cups beef broth
1  bay leaf
1 lb bag baby carrots
8 small russet potatoes, cut in half

Preheat oven to 300º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt, pepper & flour. Add roast to pan; cook 5 minutes, turning to brown on all sides. Add onions, red wine, thyme, rosemary, garlic, broth, and bay leaf to pan. Cover pan and bake at 300° for 2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 1/2 hours or until vegetables are tender. Remove bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with parsley if desired.


Ready for the oven!


All done!

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