Beef Chuck Pot Roast with Braised Vegetables

Beef Chuck Pot Roast with Braised Vegetables
Beef Chuck Pot Roast with Braised Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 2

    teaspoons salt

  • 1

    teaspoon black pepper

  • Beef Chuck Pot Roast (3 1/2 pounds)

  • 1

    cup diced carrots

  • 1

    cup diced celery

  • 1

    large diced onion

  • 1

    teaspoon dried rosemary

  • 1/2

    stick butter

  • prepared mashed potatoes, optional

Directions

Season beef chuck generously with salt and black pepper. Add the olive oil to a Dutch oven and brown beef over medium-high heat on all sides. Remove chuck roast and add the rest of the ingredients. Reduce heat to medium, and cook the vegetables in the butter for 5 minutes, stirring. Place beef chuck roast back in with vegetables, cover and roast in a preheated 275 degrees F. over 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.

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