Ingredients: |
Ingredients: 2.5 – 3lbs beef chuck
roast
2 teaspoons salt
1 teaspoon pepper
2 tablespoons grapeseed
oil or blended olive/
canola oil
2 medium onions,
chopped/large dice
1/2 cup red cooking wine
1/2 teaspoon smoked
paprika
4 garlic cloves, minced
6 medium carrots,
peeled
6 celery stalks
4 cups low sodium beef
broth
4 small red potatoes,
quartered
1 bunch flat leaf parsley
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Directions: |
Directions:1. Preheat oven to 325 degrees.
2. In a large Dutch oven or pressure cooker, heat oil
over medium high heat, add beef and cook;
browning beef on all sides approximately 3-5
minutes on each side. Once beef is browned
remove and set aside.
3. Add one chopped onion to pot, cook over medium
heat until onion begins to soften and brown.
4. Add wine to pot, deglaze by scraping up the brown
bits on the bottom of pan. Reduce the wine by half.
5. Stir in the smoked paprika and minced garlic, cook 1
minute.
6. Chop two carrots and two celery stalks into large
chunks and add to pot.
7. Add the seared beef and the beef broth.
8. *Dutch Oven Method: Bring pot to boil, transfer to
oven for approximately 3 to 3 1/2 hours or until beef
is tender and shreds apart using two forks.
9. *Pressure Cooker Method: Attach lid, cook at 15 PSI
for one hour with natural release. Check for
tenderness, if needed, cook for another 20 minutes
at 15 PSI.
10. Once tender remove beef from pot into a large
bowl.
11. Remove cooked vegetables and discard. Spoon off
fat from top of sauce or use fat separator to remove
excess fat.
12. Bring sauce to a boil, reduce to a hard simmer.
13. Quarter remaining carrots and celery by cutting in half, and then in half again
lengthwise.
14. Add quartered carrots and celery, quartered potatoes and remaining chopped
onion to sauce. Simmer until soft, approximately 15-20 minutes. Remove
vegetables and cover to keep warm.
15. While the vegetables cook, shred beef with two forks removing fat and gristle.
16. Add beef to sauce to reheat.
17. Serve beef with potatoes, carrots and celery. Garnish with chopped parsley.
NOTE: Choice of cooking vessel. |
This recipe for POT ROAST WITH POTATOES AND CARROTS is from