Recipe:Oven Braised Beef Chuck Roast
- 3 hrs
Serves 6 - 12.
Ingredients
-
WFF Boneless Beef Chuck Roast, thawed
Qty 4 lbsAdd to Basket -
WFF Butcher’s Salt & Pepper
Qty 1 TbspAdd to Basket -
Flour
Qty ½ CupAdd to Basket -
Beef Stock
Qty 4 CupsAdd to Basket -
Dried Thyme
Qty 2 tsp.Add to Basket -
Bay Leaves
Qty 2Add to Basket -
WFF Oregano Flakes
1 -
Garlic Cloves, chopped
Qty 4Add to Basket -
Onion, cut in large dice
Qty 1Add to Basket -
Celery Stalk, cut in 1” pieces
Qty 1Add to Basket -
Vegetable Oil
Qty 2 Tbsp.Add to Basket -
Carrots, cut 1 “thick and kept in water
Qty 2Add to Basket -
Small Potatoes, cut in half and kept in water
Qty 5-6Add to Basket
Cooking
Instructions
- Preheat oven to 350 °F.
- Season chuck roast with Butcher’s Salt & Pepper. Coat both sides with flour.
- Heat oil in skillet over medium high heat and brown the beef on both sides.
- Transfer to a roasting pan or Dutch oven. Add beef stock, red wine, thyme, bay leaf, oregano, garlic, onion, and celery. Cover and cook for about 1 ½ hours.
- Uncover beef, add potatoes and carrots, cover and continue braising for 1 hour or until tender.* *USDA recommends cooking beef to an internal temperature of 145°F