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The title says it all- this roast is full of flavor. If you don’t have a cast iron pot, use a Dutch oven or a heavy-bottomed oven-safe pan.
3-pound beef chuck roast
1 tablespoon vegetable oil
1 and 1/2 teaspoons kosher salt
1/2 teaspoon pepper
2 beef flavored stock cubes
3 cups water
1/2 cup red wine, such as Tuscanini Red Cooking Wine
2 onions, cut into large wedges
3 cloves garlic, chopped or 3 cloves Gefen Frozen Garlic
1 fresh bay leaf
1 bunch fresh thyme, cleaned or bug-free
1 bunch fresh rosemary, cleaned or bug-free
2 tablespoons Tuscanini Tomato Paste
4 carrots, cut into 1-inch chunks
1 pound multicolor potatoes, cut into 1-inch chunks
fresh parsley, cleaned and roughly chopped, for garnish
Bring three cups of water to a boil and then add the bouillon cubes. Combine well. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Sprinkle roast with kosher salt and pepper. Add oil to a cast-iron pot and sear the meat on all sides over medium-high heat.
Add the onions and garlic and, after a minute, add the stock and the wine. Add the bay leaf, thyme, and rosemary along with the tomato paste. Bring to a simmer and gently incorporate the tomato paste into the broth.
Cover and place in the oven for two and a half hours. At this point, add the carrots and potatoes, cover again, and let cook for one more hour.
Sponsored by Telma
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how can I adjust for a crockpot?
A delicious roast according to my family as well as me. I followed the recipe, however, I adjusted the oven temperature to 375• to speed the cooking process. Thank you.