This pot-roasted beef chuck recipe really shows how great just a few ingredients can be. The beef is roasted long and slow with aromatic vegetables, and the result is fork-tender chuck roast topped with delicious natural juices.
Makes 6 Servings of Pot Roasted Beef Chuck with Braised Vegetables
Makes 6 Servings of Pot Roasted Beef Chuck with Braised Vegetables
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Ingredients:
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- Beef Chuck Pot Roast (about 3 1/2 pounds)
- 1 cup diced carrots
- 1 cup diced celery
- 1 large diced onion
- 1 tsp dried rosemary
- 1/2 stick butter
- prepared mashed potatoes, optional
Preparation:
Season beef chuck generously with salt and fresh ground black pepper. Add the olive oil to a Dutch oven and brown beef over medium-high heat on all sides. Remove the chuck roast and add the rest of the ingredients. Reduce the heat to medium, and cook the vegetables in the butter for 5 minutes, stirring.
Place the beef chuck roast back in with the vegetables, cover and roast in a preheated 275 degrees F. oven for 2 1/2 hours, or until fork tender. Let the beef rest on a cutting board for 10 minutes before slicing against the grain. Taste and season vegetable mixture if needed.
Serve plain, or on top of mashed potatoes. Spoon vegetable mixture and juices over the top and serve.
Place the beef chuck roast back in with the vegetables, cover and roast in a preheated 275 degrees F. oven for 2 1/2 hours, or until fork tender. Let the beef rest on a cutting board for 10 minutes before slicing against the grain. Taste and season vegetable mixture if needed.
Serve plain, or on top of mashed potatoes. Spoon vegetable mixture and juices over the top and serve.