Beef Roast

This will leave you with tender meat and vegetables with a gravy on the side all in under 15 minutes! Perfect for those busy weeknights.

Ingredients

• 5kg beef
• 2tablespoons canola oil
• 2teaspoons Kosher salt
• 1teaspoon coarse ground black pepper
• 1teaspoon dried thyme
• 1pound carrots peeled and cut into 2″ chunks
• 2pounds potatoes peeled and cut into large chunks
• 2cloves garlic minced
• 2cups beef broth
• 2tablespoons corn starch
• 2tablespoons cold water

Procedure

1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the veg oil in large pot over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more veg oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, beef stock (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.