Chuck Pot Roast Recipe

• portioner: serves 6-8
• total tid: 1 hour 30 minutes

Ingredienser

2kg Chalmar Boneless Beef Chuck

Sunflower oil

Salt & Pepper

2 Onions (finely chopped)

2 sticks Celery (finely chopped)

60ml Tomato Paste

2 Tbsp Worcestershire Sauce

1 ½ Beef Stock

375ml Red/White Wine

3 sprigs fresh Rosemary

5 sprigs fresh Thyme

750g New Potatoes

Baking paper and kitchen string

To serve:

Cooked Carrots

Instruktioner

Preheat the oven to 190°C and set the rack to the lower section of the oven to allow enough room to fit a Dutch oven and its lid.

The Chuck can separate whilst cooking so you might like to tie the chuck roast together using butcher’s string.

Tie fresh herbs together so you can remove them at the end.

Season the chuck roast with salt and pepper.

Place a large Dutch oven on the stove on high heat, add 2 tablespoons of vegetable oil along with the chuck roast and sear on both sides.

Remove from the pan and allow the roast to rest on a plate.

Turn the heat down, add the onions and celery and fry until soft.

Add the tomato paste and Worcestershire sauce and stir through, then pour in the beef stock and wine.

Place the chuck roast back into the Dutch oven along with the little bouquet of herbs.

Cover with a layer of baking paper, top with the lid and pop into the oven for 1 ½ hours.

After 1 ½ hours, add the new potatoes to the pot, cover and return to the oven for another 1 ¼ – 1 ½ hours, or until the meat is tender (this one was perfect after 1 ¼ hours).

Serve in bowls with cooked carrots or veggies of your choice