CHUCK ROAST RECIPE OVEN WITH VEGETABLES RECIPES

Name: Braised Chuck Roast
Prep time: 45 min
Cook time: 2 h
Total time: 3 h 45 min
Yield: 4 to 6 servings
Ingredients: 3 pounds chuck roast; Kosher salt and freshly ground black pepper; 2 tablespoons duck fat; 3 large Spanish onions, chopped; 1 pound carrots, chopped; 6 ribs celery, chopped; 8 cloves garlic, minced; 1 tablespoon fresh thyme; 3 bay leaves; 1 teaspoon rosemary; 2 cups good red wine; 4 cups veal stock; 2 tablespoons tomato paste; 1 1/2 tablespoons butter; 1 1/2 tablespoons all-purpose flour; Mashed potatoes, polenta or roasted vegetables, for serving, optional

BRAISED CHUCK ROAST RECIPE | FOOD NETWORK

Braised Chuck Roast Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons duck fat
3 large Spanish onions, chopped
1 pound carrots, chopped
6 ribs celery, chopped
8 cloves garlic, minced
1 tablespoon fresh thyme
3 bay leaves
1 teaspoon rosemary
2 cups good red wine
4 cups veal stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Mashed potatoes, polenta or roasted vegetables, for serving, optional

Steps:

Preheat oven to 350 degrees F.
Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

BEEF POT ROAST WITH VEGETABLES AND HERBS RECIPE ...

Beef Pot Roast with Vegetables And Herbs Recipe ... image

Your family will give this hearty two-step recipe two thumbs up! Our Beef Roast with Vegetables and Herbs is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try our oven-baked chuck roast recipe tonight to discover a new family-favorite dish for your meal rotation.

Provided by Pillsbury Kitchens

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 (2 to 3-lb.) boneless beef chuck roast
9 small red potatoes, halved (about 1 1/4 lb.)
1 1/2 cups fresh baby carrots
8 oz. fresh green beans, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef-flavor instant bouillon
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup water

Steps:

Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Nutrition Facts : Calories 450 , CarbohydrateContent 42 g, CholesterolContent 125 mg, FiberContent 6 g, ProteinContent 46 g, SaturatedFatContent 4 g, ServingSize 1/6 of Recipe, SodiumContent 510 mg, SugarContent 5 g

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BEEF POT ROAST WITH VEGETABLES AND HERBS - PILLSBURY.COM

Your family will give this hearty two-step recipe two thumbs up! Our Beef Roast with Vegetables and Herbs is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try our oven-baked chuck roast recipe tonight to discover a new family-favorite dish for your meal rotation.
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