Braised Chuck Roast
Recipe Number: 1264
Contributor:
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
2-3 pound boneless chuck roast
salt, pepper, dry herbs
flour
canola oil
2 cups beef broth |
2 potatoes
8-16 oz baby carrots
2 stalks celery
1 large onion |
| Cooking
Instructions: |
Season chuck roast with salt, pepper and an assorted dry herb medley, then coat with flour. Heat a heavy pot or Dutch oven and add 2 TBS oil, brown roast on all sides.
Add 2 cups beef stock and 2 cups water, cover and cook at a low simmer, or in a 275-degree oven, for 2-3 hours. Skim excess fats.
Chop veggies and add to pot. Continue to cook for an additional hour or until tender. Taste and adjust stock with seasonings or more water as needed.
*Crock Pot Directions: Combine all ingredients in crock-pot and cook over low heat for at least 6 hours.
*Pressure Cooker Directions: Follow directions as above, omitting the water. Cover and braise at high pressure for 45-60 minutes. Add veggies and cook 15 minutes longer. Remove from heat and let pressure subside naturally. Thicken stock with flour if desired. |
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