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canola oil spray onions potatoes salt chuck roast tomato paste broth Worcestershire sauce carrots beans mushrooms
Viewed: 33 - Published at: 3 years agoIngredients
- Canola oil spray
- 2 cups fresh or frozen pearl onions
- 2 large potatoes, halved lengthwise and cut into 1/2-inch slices
- Sea salt and freshly ground black pepper
- 1/2 to 3/4 pound boneless chuck roast
- 3 tablespoons tomato paste
- 1/3 cup broth, preferably beef
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 2 large carrots, sliced into coins, or 1 cup whole baby carrots
- 2 cups fresh or frozen cut green beans
- 4 to 6 mushrooms, thickly sliced
Method
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Peel the onions, if using fresh, and drop them into the pot with the potatoes.
- Mix and lightly season with salt and pepper.
- Add the meat and again season with salt and pepper.
- In a small bowl, whisk together the tomato paste, broth, and Worcestershire sauce until fully incorporated.
- Pour half of the mixture over the meat.
- Add layers of carrots, green beans, and mushrooms and pour in the rest of the sauce.
- Cover and bake for 48 minutes for medium/well-done meat and crunchy vegetables, 53 minutes for more well-done meat and softer vegetables, or until the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Rub the meat with crushed red pepper flakes and white pepper before arranging it in the pot.
- Add 1 tablespoon prepared horseradish and 1 tablespoon Dijon mustard to the broth mixture.
- Omit the Worcestershire sauce and instead add 1/2 teaspoon each of dried marjoram and dried thyme.
- Leave out the entire broth mixture and instead place 3 or 4 sprigs of fresh rosemary in the pot.
- Be sure to remove the sprigs before serving.
- Calories: 663
- Protein: 36g
- Carbohydrates: 55g
- Fat: 32g
- Cholesterol: 117mg
- Sodium: 302mg
- Fiber: 9g
