This will leave you with tender meat and vegetables with a gravy on the side all in under 15 minutes! Perfect for those busy weeknights.
Ingredients
- 5kg beef
- 2tablespoons canola oil
- 2teaspoons Kosher salt
- 1teaspoon coarse ground black pepper
- 1teaspoon dried thyme
- 1pound carrots peeled and cut into 2″ chunks
- 2pounds potatoes peeled and cut into large chunks
- 2cloves garlic minced
- 2cups beef broth
- 2tablespoons corn starch
- 2tablespoons cold water
Procedure
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the veg oil in large pot over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more veg oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, beef stock (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
