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Chuck Roast With Vegetables Recipe
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Chuck short rib roast||5 Pound, tied (2.3 Kilogram)|
|Onions||3 , peeled, cut into 4|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Basil||1⁄4 Teaspoon (1 Milliliter)|
|Beer||375 Milliliter (1 1/2 Cups)|
|Brown sauce||375 Milliliter (1 1/2 Cups)|
|Carrots||4 , pared|
|Leeks||4 , cut into 4 lengthwise to within 1 inch / 2.5 centimeter of base, washed|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Cold water||45 Milliliter (3 Tablespoons)|
Serving size: Complete recipe
Calories 4846 Calories from Fat 1290
% Daily Value*
Total Fat 144 g221.4%
Saturated Fat 41.2 g205.8%
Trans Fat 0.9 g
Cholesterol 1270.2 mg
Sodium 3684.7 mg153.5%
Total Carbohydrates 324 g108%
Dietary Fiber 35.9 g143.4%
Sugars 124.2 g
Protein 523 g1045.2%
Vitamin A 1192.6% Vitamin C 303.2%
Calcium 141.3% Iron 221%
*Based on a 2000 Calorie diet
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.