Oven Roast Beef Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chuck roast 3-5 lbs
3-5 russet (peeled) or red potatoes, halved
2-3 yellow onions peeled and quartered
6-8 medium carrots peeled
1-2 stalks celery, clove garlic to add flavor (remove after cooking)
coarse salt and fresh ground pepper
8-12 ounces beef stock and 1/4 c red wine (optional)
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Directions: |
Directions:Using a burner on top of the stove place 1/4 c. olive oil, heat until almost smoking. Brown well seasoned meat on all sides, remove meat to a platter while you deglaze the pan using 1/4 cup red wine or beef stock. Place meat back into pan with liquid, add prepared veggies salt and pepper and enough beef stock or liquid so it comes up 1/2 way on the roast. Cover and place in a preheated oven. Allow to cook until meat falls apart and veggies are fork tender. For a 3-5 lb roast this should take between 3 1/2 and 4 1/2 hours. Momma always removed the cover for the last 15-20 minutes to brown everything a bit. Let roast rest on platter for a few minutes before serving.
Preheat oven 275ºF |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:5 hrs |
Personal
Notes: |
Personal
Notes: remove the meat and veggies after cooking and make a delicious gravy with the liquid in pan using a cornstarch or flour slurry. Mother always used a dash of Kitchen bouquet liquid for a burst of flavor. This was a favorite Sunday meal wit plenty of leftovers for sandwiches spread or a quick pot pie or stew.
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