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Categories:
Roast kosher salt carrots stalks celery cremini garlic tomato paste bay leaves rosemary red wine beef broth onion Chicago potatoes
Viewed: 79 - Published at: 8 years agoIngredients
- 3 pounds Chuck Roast
- 1 teaspoon Kosher Salt & Pepper
- 4 pieces Carrots
- 3 stalks Celery
- 1 pound Rutabaga (opt)
- 2 pieces Parsnips (opt)
- 8 pieces Cremini Mushroom (opt)
- 1 head Garlic
- 2 tablespoons Tomato Paste
- 2 pieces Bay Leaves
- 3 sprigs Rosemary
- 1 cup Red Wine (Cabernet)
- 3 cups Beef Broth (or reconsistuted Beef Better than Boullion)
- 1 package Lipton Onion Soup (dry)
- 2 tablespoons Chicago Steak Seasoning
- 5-6 pieces Potatoes cut in half
Method
- Preheat Oven to 325 degrees. Pat Meat Dry, Season with Steak Seasoning, Salt and Pepper. Brown in oil on all sides. Remove to plate.
- Hold out potatoes and carrots until cooked for one hour.
- Brown all other veges in oil. Add all other ingredients (other than Beef Stock/Boullion) and bring to boil.
- Add Meat and Beef Stock/Boullion. Add water to make sure that meat is more than 1/2 covered. Cook in 325 oven for one hour.
- Add potatoes and carrots. Cook for additional 1 1/4 hours.
