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.


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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

Directions Step-By-Step

1
In 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.
2
Clean 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.
3
Heat oven to 350 degrees. Using large deep sided roasting pan, add 1/2 cup of wine and 1/2 of water to pan.
4
Place Roast into pan, arrange carrots, potatoes, onion and celery around the roast in the pan. Cover with Foil.
5
Bake for 3 to 4 Hours, depending on size of Roast. I normally cook mine for 3-1/2 hours at 350 degrees.
6
You 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