I confess…I much prefer winter weather food. Slow-cooked flavors are much richer and well-developed than quick-grilled summer fare and few things are more satisfying and delicious than a chuck roast.
Savory Pot Roast & Winter Vegetables
1 4-6lb chuck roast, cut into 1/2″ cubes
House seasoning (equal parts kosher salt, granulated garlic and black pepper)
2 yellow onions, peeled and chopped
4 cups baby carrots, halved lengthwise
1 bunch of celery, coarsely chopped
2 cups water
1 32oz carton beef stock
1 6oz can tomato paste
1 bay leaf
1/2 tps dried basil
1 dash cayenne pepper
1 tbsp red wine vinegar
• Season the cubed beef generously with house seasoning.
• Preheat a large dutch oven over medium heat. Add 1-2 tbsp olive oil and brown beef cubes in small batches, approximately 3-4 minutes. Removed from pot and set aside.
• Add a dab more olive oil along with chopped onions, carrots, celery to the pot. Season with house seasoning and sauté till tender, about 10 minutes.
• Add water, beef stock, tomato paste, bay leaf, dried basil, cayenne pepper and balsamic vinegar. Stir until well blended and smooth. Add the browned beef back to the pot.
• Cover the dutch oven and place into a 350º oven for 3 hours. You may also use a slow-cooker, set to low for 8 hours or high for 4 hours.