Sun. Sep 25th, 2022
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  • INGRIDIENT:
  • Salt and freshly ground black pepper
  • One 3 to 5pound chuck roast 
  • 2 or 3 tablespoons olive oil
  • 2 whole onions, peeled and halved
  • 6 to 8 whole carrots, cut into 2-inch pieces
  • 3 cups beef broth(ykhani)
  • 2 sprigs fresh rosemary(herb)
  • 2 sprigs fresh thyme(jungli podina)

  1. METHOD:
  2. Preheat the oven to 275 degrees F. 
  3. Generously salt and pepper the chuck roast. 
  4. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
  5. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
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  7. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
  8. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
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  10. Add in the onions and the carrots, along with the fresh herbs. 
  11. Put the lid on, then roast for 3 hours for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

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