Beef pot roast (oven braised)
Ingredients
4
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Preparation
Preparation15 min
Cook time4 hours
- 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. - 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). - When the onions are soft, add the beef broth and stir to loosen everything in the pan.
- 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) .
- 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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