Braised Beef Pot Roast Recipe
- 2 lb beef chuck roast
- 1 Tbsp. olive or possibly canola oil
- 2 lrg onions cut in eighths
- 8 x carrots cut in 2" pcs
- 4 stalk celery cut in 2" pcs
- 1/2 c. red wine vinegar (or possibly 1 c red wine)
- 1 1/2 c. beef stock (lowfat)
- 1 x bay leaf
- 1/2 tsp dry thyme
- 1/8 tsp salt and pepper
- Serves 6.
- Trim fat from beef.
- Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat.
- Brown beef on all sides.
- Transfer to a plate.
- Add in vegetables to pan and saute/fry for about 7 min or possibly till browned and slightly softened.
- Transfer to a plate.
- Return beef to pan.
- Add in wine vinegar, stock, herbs, salt and pepper.
- Stir to blend.
- Cover and simmer gently about two hrs, turning meat every 30 min.
- Return vegetables to pot, cover, and simmer about 15 min, or possibly till beef is very tender.
- Throw away bay leaf.
- Slice meat and arrange on platter surrounded by vegetables.
- Serve with pot juices.
- NOTES: There's more fat in this than I usually like for a meal, but we use it for special occasions.
- I fix it in a teflon-lined pan and use just a short spray of Canola oil.
- I also use bottom round roast instead of chuck, to cut down even more on thefat content.
- Using bottom round you can skip the string tie.
- It isn't needed.
- We also prefer wine vinegar to wine.
- It adds a lovely tang to the recipe.
- Nadine
chuck roast, olive, onions, carrots, celery, red wine vinegar, beef stock, bay leaf, thyme, salt
Taken from cookeatshare.com/recipes/braised-beef-pot-roast-90379 (may not work)