Petitchef
PETITCHEF

Beef pot roast (oven braised)

By ColeenColeen
(4.61/5 - 18 votes)
1 comment


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.


Print this pageAdd to favorite
By ColeenColeen



Rate this recipe:

Comments:

scotcheroos
4 / 5scotcheroos
Posted the 11/09/2015, 15:53

This was a good warm crockpot recipe for a cold day.
http://scotcharoos.net

i cooked this recipe
(0) (0) Abuse

Questions:


Related video




Related recipes


Recipes

(c) Madeinwork | Privacy Policy