Sherry's Infamous 4 Hour Chuck Roast With Veggies Recipe #335020
I learned this recipe from an old friend's mother about 15 years ago. I was over for supper one night and this is what she made. I fell in love with the recipe and had to have it. I have put my own spin on things to perfect this basic winter recipe. (Unfortunately for me, I recently became a vegan...but my family eats it up!) It's delicious!
by Sherry32
4½ hours | 20 min prep
SERVES 4 -5
- 3 lbs chuck roast
- 1/2 lb baby carrot
- 2 stalks celery
- 1 medium yellow onion
- 2 cups quartered potatoes (sometimes I switch it up and use turnips)
- water, to cover meat in a dutch oven
- 5 beef bouillon cubes
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
- salt and pepper
for gravy
- Preheat oven to 350 degrees. Start with olive oil in the dutch oven on medium heat. Salt and pepper both sides of meat. Once oil starts to ribbon, sear meat on both sides-about 3-4 minutes each side and remove to a plate to rest. In same pot, cook carrots over medium heat until they begin to brown and are just fork tender. Remove carrots to bowl. Replace meat to pot and cover with cold water-just enough to cover the top. Add bullion, rosemary, and bay leaf and cover. Place in 350 degree oven for 3 hours. Remove from oven and add all veggies to the pot with the meat. Return pot to oven for remaining hour or until potatoes are cooked completely. Remove from oven and take lid off. Remove bay leaf.
- Most of the time I take the meat and veggies out to a bowl and make a gravy with the juice. (4 tablespoons water to 4 tablespoons flour-whisk until no lumps and add to juices over meduim flame until it thickens. Add salt and Pepper to taste.).
- Serve with crusty bread.
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5 stars