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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 12 |
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We adore this roast. The next day throw the meat, vegetables & gravy into a pot. Add a can of beef broth simmer. Thicken to a desired consistency and you have a wonderful stew the next day. Ingredients:
1 (5 lb) chuck roast |
10 cloves garlic, peeled |
olive oil |
salt |
freshly ground black pepper |
4 cups beef stock |
3/4 lb potato, quartered |
2 medium onions, peeled and quartered |
3/4 lb carrot, peeled |
3/4 lb turnip, peeled |
3/4 lb parsnip, peeled |
1/4 cup flour |
1/2 cup water |
Directions:
1. Preheat the oven to 325 degrees.
2. Make 10 slits throughout the roast.
3. Stuff a clove of garlic in each slit.
4. Rub the entire roast with the olive oil.
5. Season with salt& pepper.
6. Heat a large skillet over medium heat.
7. When the pan is hot, sear the roast on all sides, about 3-4 minutes.
8. Remove from the pan and place the roast in a dutch oven with a cover.
9. Add the stock and cover.
10. Place in the oven and cook for 4 hours.
11. Place the vegetables around the roast and cover.
12. Cook for an additional hour.
13. Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
14. Whisk the flour and water together.
15. Pour the reserved liquid and grime into a saucepan and bring to a simmer.
16. Whisk the flour mixture into the reserved liquid.
17. Bring the liquid back to a simmer and cook for 4-6 minutes.
18. Season with salt and pepper.
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