This recipe beef pot roast dish really shows can only be as few ingredients. The long, slow roasted meat with aromatic vegetables, and the result is tender grilled filet topped with delicious juices.
Makes 6 beef with braised vegetables Chuck
Preparation time: 20 minutes
Cooking time: 3 hours
Total time: 3 hours 20 minutes
Ingredients:
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- Chuck roast (about 3 1/2 years)
- 1 cup diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 1 teaspoon dried rosemary
- Butter stick 02:01
- prepared, where appropriate, mashed
Preparation:
Beef Chuck Season generously with salt and freshly ground black pepper. Add the olive oil in a pan and fry the meat over medium heat on all sides. Remove chuck roast and remaining ingredients. Reduce heat to medium and cook the vegetables in butter 5 minutes, stirring constantly.
Show frying again with the vegetables, cover and bake in preheated oven at 275 degrees F. for 2 1/2 hours or until fork tender they are. Let the meat on a cutting board for 10 minutes before slicing against the grain. Vegetables taste and season mixture, if necessary.
Serve plain or on mashed potatoes. Pour serve vegetables and juice on and.
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