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Chuck Roast With Vegetables

American.Kitchen's picture
  Vegetable oil 30 Milliliter (2 Tablespoons)
  Chuck short rib roast 5 Pound, tied (2.3 Kilogram)
  Onions 3 , peeled, cut into 4
  Bay leaf 1
  Thyme 1⁄4 Teaspoon (1 Milliliter)
  Basil 1⁄4 Teaspoon (1 Milliliter)
  Beer 375 Milliliter (1 1/2 Cups)
  Brown sauce 375 Milliliter (1 1/2 Cups)
  Carrots 4 , pared
  Leeks 4 , cut into 4 lengthwise to within 1 inch / 2.5 centimeter of base, washed
  Cornstarch 15 Milliliter (1 Tablespoon)
  Cold water 45 Milliliter (3 Tablespoons)
  Salt To Taste
  Pepper To Taste

Preheat oven to 350°F (180°C).
Heat oil in ovenproof casserole.
Sear meat 8 to 10 minutes on all sides.
Add onions, bay leaf and seasonings; continue cooking 4 to 5 minutes.
Pour in beer and bring to boil.
Add brown sauce and bring to boil again.
Cover and cook 2 1/2 hours in oven.
About 1 hour before roast is.
cooked, add carrots to casserole.
And 20 minutes later, add leeks.
Arrange beef and vegetables on serving platter.
Place casserole over medium-high heat and bring liquid to boil.
Mix cornstarch with water; stir into sauce and cook 3 to 4 minutes over medium heat to thicken.

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Chuck Roast With Vegetables Recipe