This pot-roasted beef chuck recipe really shows how great just a few ingredients can be. The beef is roasted long and slow with aromatic vegetables, and the result is fork-tender chuck roast topped with delicious natural juices.
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 1/2 pounds beef chuck pot roast
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 large onion (diced)
- 1 teaspoon rosemary
- 1/2 stick butter
- Optional: prepared mashed potatoes
Season beef chuck generously with salt and fresh ground black pepper. Add the olive oil to a Dutch oven and brown beef over medium-high heat on all sides. Remove the chuck roast and add the rest of the ingredients. Reduce the heat to medium, and cook the vegetables in the butter for 5 minutes, stirring.
Place the beef chuck roast back in with the vegetables, cover and roast in a preheated 275 degrees F.
oven for 2 1/2 hours, or until fork tender. Let the beef rest on a cutting board for 10 minutes before slicing against the grain. Taste and season vegetable mixture if needed.
Serve plain or on top of mashed potatoes. Spoon vegetable mixture and juices over the top and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||61 g|
|Saturated Fat||30 g|
|Unsaturated Fat||23 g|
|Dietary Fiber||2 g|