Day 1 Beef Chuck Roast Recipe #263801
This is for a diversified rotary diet. We eat beef on day 1.
3½ hours | 20 min prep
SERVES 6
- 3-4 lbs chuck roast, fat trimmed
- 2 tablespoons canola oil
- 8 ounces mushrooms, cut in half
- 2 tablespoons garlic, minced
- 1 large onion, chopped
- 2 cups beef stock or water
- 2 tablespoons brown sugar
- 1 sprig fresh rosemary
- 1/2 teaspoon mustard powder
- salt
- pepper
- Preheat oven to 300 degrees F.
- In a large dutch oven, heat oil.
- Brown meat on all sides and season with salt and pepper while browning.
- Remove beef to a plate when done browning.
- Add onions and mushrooms to the pot and cook until onions are translucent.
- Add garlic and mustard powder and cook for 1 more minute.
- Stir in stock or water and loosen any bits on the bottom of the pot.
- Add sugar and give a good stir.
- Add meat back to pot making sure to also add any juices that drained onto the plate.
- There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point.
- Top with rosemary sprig.
- Cover and cook in the oven for about 3 hours or until meat is fork tender.
- Place the meat on a serving plate and tent with foil.
- Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it.
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5 stars