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Roast Recipe

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This recipe for Roast is from Davis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine
beef broth
fresh rosemary
Directions:
Directions:
Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Put the carrots with the onions on a plate

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use red wine (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 3.5 to 4 hours. The roast is ready when it's fall-apart tender.
Personal Notes:
Personal Notes:
Finding the right piece of meat is key. You want a chuck roast, about an inch and a half thick. Always better to get it straight from the butcher. They usually have chuck roast to choose from.

 

 

 

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