Toad3k: Created page with "Taken from: https://www.tasteofhome.com/recipes/ultimate-pot-roast/ '''Ingredients:''' * 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) * 2 teaspoons pepper *..."

2021-07-08T14:29:10Z

Created page with "Taken from: https://www.tasteofhome.com/recipes/ultimate-pot-roast/ '''Ingredients:''' * 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) * 2 teaspoons pepper *..."

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Taken from: https://www.tasteofhome.com/recipes/ultimate-pot-roast/

'''Ingredients:'''
* 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
* 2 teaspoons pepper
* 2 teaspoons salt, divided
* 2 tablespoons canola oil
* 2 medium onions, cut into 1-inch pieces
* 2 celery ribs, chopped
* 3 garlic cloves, minced
* 1 tablespoon tomato paste
* 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
* 2 bay leaves
* 1 cup dry red wine or reduced-sodium beef broth
* 2 cups reduced-sodium beef broth
* 1 pound small red potatoes, quartered
* 4 medium parsnips, peeled and cut into 2-inch pieces
* 6 medium carrots, cut into 2-inch pieces
* 1 tablespoon red wine vinegar
* 2 tablespoons minced fresh parsley
* Salt and pepper to taste

'''Method:'''
* Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
* Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
* Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
* Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
* Remove string from roast. Serve with vegetables and sauce.

Pot Roast, Dutch Oven - Revision history

Toad3k: Created page with "Taken from: https://www.tasteofhome.com/recipes/ultimate-pot-roast/ '''Ingredients:''' * 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) * 2 teaspoons pepper *..."