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Beef pot roast (oven braised)

By ColeenColeen
(4.61/5 - 18 votes)


Ingredients

- 4 pound beef chuck roast (about 2" thick)
- 1 medium onion, chopped
- 1 can (14 ounce) beef broth
- potatoes
- carrots
- salt and pepper

Preparation

Step 1

Brow the beef well before you put it into the oven (at least 4 minutes per side).
Cut up the chuck roast into large pieces by removing any large white (fat) pieces that run through the meat.

Step 2

After the meat has nice crusty brown edges, remove it from the pan and set aside. In the same pan, saute a medium (diced) onion (about a cup).
If you used a non-Teflon pan, there should (hopefully) be bits of browned beef stuck to the bottom of the pan. The moisture of the onions, will help de-glaze these little crusty treasures (where a lot of the flavor comes from).
Keep cooking the onions until they turn soft. They should look like this (brown from the meat).

Step 3

When the onions are soft, add the beef broth and stir to loosen everything in the pan.

Step 4

Place the meat in a large roasting pan and arrange potatoes and carrots around the meet. Pour the onion-broth mixture over everything (make sure everything gets coated) .

Step 5

Seal the pan tightly with foil and put into a pre-heated 300F oven for three hours. The meat will be extremely tender and moist and there will be enough broth to make a gravy (or we like the broth just spooned over the meat and potatoes); just make sure you have lots of crusty bread to dip in the broth.






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