King Chuck Roast

Shannon King

By
@Shannon_Kelly

This is a variation of my mom's favorite Sunday dish.
Because my Husband has a restricted diet. I omit the potatoes and cook sauteed Spinach with Olive Oil to compliment the dish.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
25 Min
Cook:
3 Hr 30 Min

Ingredients

1
beef chuck roast
4
carrots
4
potatoes
4
celery stalks
1 Tbsp
olive oil
1 tsp
sea salt
1 tsp
ground pepper
1/2 c
red wine
1/2 c
water
1/2
onion, sliced
1 tsp
garlic, optional

Step-By-Step

1In a frying pan, mix olive oil, Sea Salt and Pepper. Heat pan on medium high. Pan Sear both sides of roast, making sure you have a golden brown on each side. This normally only takes 5-10 minutes, depending on heat.
**If you are adding minced garlic, add garlic to saute pan at this time.
2Clean Carrots, peel and slice into 2" wedges. Do the same with the Onion. Clean Celery, cut into 1/2" pieces. Clean yellow Potatoes, cut into quarters. Set aside.
3Heat oven to 350 degrees. Using large deep sided roasting pan, add 1/2 cup of wine and 1/2 of water to pan.
4Place Roast into pan, arrange carrots, potatoes, onion and celery around the roast in the pan. Cover with Foil.
5Bake for 3 to 4 Hours, depending on size of Roast. I normally cook mine for 3-1/2 hours at 350 degrees.
6You can make gravy, just remove roast and veggies when done cooking. Spoon off grease. Add remaining juices to a saucepan, adding 1/2 teaspoonfuls of CornStarch, with water to mixture to thicken. Bring to a boil, stirring constantly.

About this Recipe

Course/Dish: Beef, Roasts
Hashtags: #roast, #chuck