Here’s my favorite easy fall and winter recipe. Its good enough to serve for company, but easy enough that the prep literally only takes minutes. This week, I burnt out my oven by seasoning too many cast iron pans (crazy, I know!) and had to learn to adapt my time honored fav for the stove top. I was totally surprised that it turned out great.
Here’s what you’re gonna need:
Chuck roast. I usually get one that is 3-4 pounds
3-4 carrots, washed, unpeeled, and cut in chunks (I cut in one the bias because its more fun)
3-4 celery stalks (washed, cut in chunks including the tips)
(sometimes I add new potatoes, sometimes not)
1 onion (peeled and quartered or sliced fairly thick)
about a tablespoon of molasses (sometimes)
a splash of Worcestershire sauce
4 cups beef broth
- Preheat oven safe pot with a bit of oil on medium high. (Also, preheat oven to 300 if you plan to finish it in the oven)
- Generously put salt, pepper, and oregano all over the roast. Salt helps it to brown better.
- Brown all the edges of the roast. It takes about 1 minute per side. The sizzle is a good thing.
- Take the roast out of the pan.
- Put the onion in the pan and let it brown. After a minute or so, turn it to brown other sides. Set it aside with the roast.
- Add a little oil to the pot if necessary and put the carrots and the celery (and potatoes if you want them) in to sear. Let them brown for a few minutes stirring only as necessary. Set them aside as well.
- Turn the heat down to low. Add a couple of cups of beef broth to the empty pot. Using a whisk, fairly gently scrape the bottom of the pot to loosen up all the lovely burnt on pieces. This important step adds a lot of goodness to the flavor.
- Add a spoonful or so of molasses (if you have it) and a dash of Worcestershire sauce to the broth and stir it around.
- Put the roast and veggies back in the pot. Add the rest of the beef broth. You want the roast to nearly be covered with liquid. If needed, you can add water to accomplish that.
- At this point, if you plan to finish it in the oven, put the lid on, slide it in the oven,and let it cook about 3-4 hours. It is done when it is ready to fall apart.
- If you are finishing on the stove top, put the heat on medium low and bring it to a boil. Once its boiling, turn the heat down to simmer and let it simmer for 2 – 2 1/2 hours. I put the lid on half way to keep the water in and check it every once in a while and add water as necessary.
Did you try it? Let me know what you think! Got any other roast tips? I’d love to hear them!