What can be better than a delicious meal, a glass of good wine and family and friends by your side? A specially during the holiday season. I’m sure that all of you will host gests or will be hosted by loved ones. Either way, I have a great recipe of pot roast for you that can make anyone happy!
One pot of juicy and tender meat seasoned with aromatic rosemary and thyme, cooked with fennel, carrots and Cipolline onions for three hours in the oven. The meat comes out so tender that can melt in your mouth! Add to this goodness your favorite side dish and a vegetable salad, and a perfect meal is served!
I hope that your family will enjoy this Oven Pot Roast like mine does)))
Ingredients:
7-pound boneless beef chuck roast
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 teaspoons salt
2 teaspoons black pepper
16 oz. Cipolline onions
4 medium carrots
4 medium fennel bulbs
10 garlic gloves
2 cups dry red wine
6 cups beef broth
4 dried bay leave
Olive oil
Step 1
Mix together the chopped rosemary, thyme, salt, pepper and 3 tablespoons of olive oil. Clean the beef and dry with paper towels than rub on all sides of the meat with the herb mixture. Peel and cut the carrots and fennel into big pieces, peal the Cipolline onions and garlic gloves.
Step 2
In a heavy 6-quart pot or Doutch oven heat 2 tablespoons of olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside. Add the carrots, fennel and onions to the pot, season them with salt and paper and cook for about 5-6 minutes. Add the garlic cloves and cook for a couple more minutes.
Step 3
Add the red wine and scrape up the brown bits from the bottom of the pot. Stir in the beef broth and bay leaves. Return the beef to the pot and bring the liquid to a boil. Cover the pot and put it in the oven. Cook the beef until it’s tender and you can pull it a part with a fork, about 3-3.5 hours. Turn the beef over halfway through and add extra broth as needed to keep the beef halfway covered with liquid.
Enjoy!
Notes:
Remove the bay leaves and spoon any excess fat off the top of the pot juices when it’s ready.
Using two forks shred the beef into small pieces.
- 7-pound boneless beef chuck roast
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons chopped fresh thyme leaves
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 16 oz. Cipolline onions
- 4 medium carrots
- 4 medium fennel bulbs
- 10 garlic gloves
- 2 cups dry red wine
- 6 cups beef broth
- 4 dried bay leave
- Olive oil
- Mix together the chopped rosemary, thyme, salt, pepper and 3 tablespoons of olive oil. Clean the beef and dry with paper towels than rub on all sides of the meat with the herb mixture. Peel and cut the carrots and fennel into big pieces, peal the Cipolline onions and garlic gloves.
- In a heavy 6-quart pot or Doutch oven heat 2 tablespoons of olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside. Add the carrots, fennel and onions to the pot, season them with salt and paper and cook for about 5-6 minutes. Add the garlic cloves and cook for a couple more minutes.
- Add the red wine and scrape up the brown bits from the bottom of the pot. Stir in the beef broth and bay leaves. Return the beef to the pot and bring the liquid to a boil. Cover the pot and put it in the oven. Cook the beef until it’s tender and you can pull it a part with a fork, about 3-3.5 hours. Turn the beef over halfway through and add extra broth as needed to keep the beef halfway covered with liquid.
- Remove the bay leaves and spoon any excess fat off the top of the pot juices when it’s ready.
- Using two forks shred the beef into small pieces.
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