1 chuck roast (1½ - 2 pounds)
1 TBSP olive oil
2 tsp butter
1 onion, quartered, or use pearl onions
3 large carrots, or a modest handful baby carrots
A couple of red or Yukon gold potatoes
1½ tsp sea salt
1 tsp pepper
1 tsp parsley for garnish (optional)
Instructions
• Take your meat out of the refrigerator at least 30 minutes
before cooking and generously salt and pepper it.
• Heat a medium Dutch oven over medium-high heat. Then
add olive oil.
• Rough chop carrots into 2-3inch pieces. (after cutting off
the top this meant I was cutting the carrots in half on the diagonal.)
• Cut onion in quarters and add them to the hot pot,
browning them on one side and then the other. Remove the onions to a plate.
• Cut potatoes in quarters or eighths. Brown. Remove.
• Add carrots to same pot and brown slightly (about 1
minute). Remove.
• Add butter to the pot and allow to melt. Place the meat in
the pan and sear it for about a minute on both sides until it is nice and brown
all over.
• Add onions and carrots back to pan with meat. Cover and
roast at 275 for about 3 hours. I started checking mine at 2 hours. You want
the meat to be cooked through and to tear easily with a fork.
No comments:
Post a Comment