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Farm2Mountain Big Bear

Who Wants Some Roast!

If your at home on a weekend with a lot of time to spare, some good roast meat, and a good Dutch oven, then a roast is a perfect idea!

Here are the ingredients:

Ingredients

 

  • 4 pound boneless beef chuck roast
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon vegetable oil
  • 1 large yellow onion peeled and cut into large wedges
  • 2 cloves garlic peeled, or 1 Tablespoon garlic powder
  • 6 whole carrots
  • 2 stalks celery cut into large pieces
  • 4 potatoes cut into large pieces
  • 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
  • 2 bay leaves
  • 6 ounce tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
  • In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
    2 Tablespoons unsalted butter, 1 Tablespoon vegetable oil
  • Toss together the onion, garlic, carrots, celery, potatoes, and rosemary in the pan. Allow to cook, stirring occasionally, until browned.
    1 large yellow onion peeled and cut into large wedges, 2 cloves garlic, 6 whole carrots, 2 stalks celery, 2 sprigs fresh rosemary, 4 potatoes
  • Stir in the tomato paste and continue to cook for another 2-3 minutes.
    6 ounce tomato paste
  • Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
    1 cup red wine
  • Place the seared beef back in the pan and top with the beef stock and add bay leaves.
    2 cups beef stock, 2 bay leaves
  • Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
    Salt and pepper

Notes

  • To make a thicker gravy:
    1. Combine 2 tablespoons flour with 2 tablespoons cold water until smooth.
    2. Remove beef and vegetables from the Dutch Oven and set them aside to rest.
    3. Bring the broth in the Dutch Oven to a boil, and whisk in the flour mixture a little bit at the time until thick.
    4. Season with salt and pepper to taste if desired.
  • Replace wine with more beef broth or grape juice if desired.