Directions: |
Directions:Preheat oven to 325 degrees
Season the roast with salt and pepper. Pour oil into Dutch Oven or skillet to sear the meat on both sides. Once brown and "crispy" add 1 can of beef broth. If using a skillet, transfer road into casserole dish and set aside; pour broth in skillet and mix with roast drippings, then pour over roast. Broth should just cover the roast. If it doesn't add the 2nd can. Cover the roast and place in oven for 45 minutes. While roast is cooking, prepare the vegetables. Cut Onion, carrot and parsnips into large pieces, set aside. You can include potatoes if you want but I prefer mashed potatoes with this dish. After 45 minutes, reduce oven heat to 300 degrees and add the vegetables, garlic powder, onion powder and worcestershire sauce. Cover and heat another 30-45 minutes until vegetables are aldente or soft ( your preference). Onion should be translucent.
Chuck roast can be tough, so cooking it slow on low heat for along time will make it very tender. You will know when the roast is done when you can pull the meat appart with a fork. If after the vegetables are done and the meat is not tender you can remove the vegetables and set them aside, return the roast to the oven for more cooking.
When everything is done you can serve with mashed or boiled potatoes. If you prefer a thicker sauce or gravy, mix a cornstarch slurry (1 part cornstarch to 3 parts water) and add to liquid until desired consistency. |
Personal
Notes: |
Personal
Notes: Another comfort food I love to cook. I would have never tried parsnips or turnips when I was younger, but have come to love them in this dish. They are white and fool you like a potato! Left over beff is great for tacos or sandwiches, just add some bbq or hot sauce!
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