Chuck Roast With Vegetables Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Chuck roast | 5 Pound, tied | |
| 3 onions, peeled, cut in 4 | ||
| Bay Leaf | 1 | |
| Thyme | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| L 1/2 cups (375 ml)beer | ||
| Brown sauce | 1 1/2 Cup (16 tbs) | |
| Carrots | 4 , pared | |
| 4 leeks, cut in 4 lengthwise to within 1 in (2.5 cm) of base, washed | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 350°F (180°C).
Heat oil in ovenproof casserole.
Sear meat 8 to 10 minutes on all sides.
Add onions, bay leaf and seasonings; continue cooking 4 to 5 minutes.
Pour in beer and bring to boil.
Add brown sauce and bring to boil again.
Cover and cook 2 1/2 hours in oven.
About 1 hour before roast is.
cooked, add carrots to casserole.
And 20 minutes later, add leeks.
Arrange beef and vegetables on serving platter.
Place casserole over medium-high heat and bring liquid to boil.
Mix cornstarch with water; stir into sauce and cook 3 to 4 minutes over medium heat to thicken.
Heat oil in ovenproof casserole.
Sear meat 8 to 10 minutes on all sides.
Add onions, bay leaf and seasonings; continue cooking 4 to 5 minutes.
Pour in beer and bring to boil.
Add brown sauce and bring to boil again.
Cover and cook 2 1/2 hours in oven.
About 1 hour before roast is.
cooked, add carrots to casserole.
And 20 minutes later, add leeks.
Arrange beef and vegetables on serving platter.
Place casserole over medium-high heat and bring liquid to boil.
Mix cornstarch with water; stir into sauce and cook 3 to 4 minutes over medium heat to thicken.
Chef
