Prep 20 mins
Cook 4 hrs
I learned this recipe from an old friend's mother about 15 years ago. I was over for supper one night and this is what she made. I fell in love with the recipe and had to have it. I have put my own spin on things to perfect this basic winter recipe. (Unfortunately for me, I recently became a vegan...but my family eats it up!) It's delicious!
- 3 lbs chuck roast
- 1⁄2 lb baby carrots
- 2 stalks celery
- 1 medium yellow onion
- 2 cups quartered potatoes (sometimes I switch it up and use turnips)
- water, to cover meat in a dutch oven
- 5 beef bouillon cubes
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
- salt and pepper
- 4 tablespoons water
- 4 tablespoons flour
- Preheat oven to 350 degrees. Start with olive oil in the dutch oven on medium heat. Salt and pepper both sides of meat. Once oil starts to ribbon, sear meat on both sides-about 3-4 minutes each side and remove to a plate to rest. In same pot, cook carrots over medium heat until they begin to brown and are just fork tender. Remove carrots to bowl. Replace meat to pot and cover with cold water-just enough to cover the top. Add bullion, rosemary, and bay leaf and cover. Place in 350 degree oven for 3 hours. Remove from oven and add all veggies to the pot with the meat. Return pot to oven for remaining hour or until potatoes are cooked completely. Remove from oven and take lid off. Remove bay leaf.
- Most of the time I take the meat and veggies out to a bowl and make a gravy with the juice. (4 tablespoons water to 4 tablespoons flour-whisk until no lumps and add to juices over meduim flame until it thickens. Add salt and Pepper to taste.).
- Serve with crusty bread.
This was by far the best roast we have ever had. I cooked it in my dutch oven and everything came out tender and flavorful. The carrots were especially declicious. I did add some seasonings (thyme, marjoram, oregano, garlic powder) to the pot right before I added the water. I also added a splash of red wine while I was cooking the carrots, then cut my onion into eights and sauteed that in the drippings after the carrots. I put the onion in with the meat, I always cook my onions first before adding them to anything. Ours was ready in 2 1/2 hours total, including the vegetables, but that is probably because I had a bone in chuck roast. We will make this again and again. I am done with my other roast recipes!
This is a wonderful way to make a roast, it was delicious, BUT my roast was tender and juicy after only 2 hrs. on 350. So then I had to put the veggies in and let it cook another hr. and it was too long for the meat and all the juice dried up. Next time I will only cook it for 1 hr. then add the veggies for the last hr.