beef essentials: high/low heat chuck roast stew

How To Make beef essentials: high/low heat chuck roast stew

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  1

  PREP/PREPARE
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  2

  Place a rack in the bottom position, and preheat the oven to 275f (135c).
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  3

  Gather your Ingredients (mise en place).
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  4

  Sprinkle the roast liberally with salt and pepper.
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  5

  Add the oil to a heavy-bottomed pot over medium-high heat.
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  6

  When the pot heats up, add the carrots.
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  7

  Stir until they begin to brown, about 3 – 5 minutes.
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  8

  Remove and reserve.
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  9

  Add the onions to the pot.
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  10

  Stir until they begin to brown, about 2 – 3 minutes.
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  11

  Remove and reserve.
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  12

  Add the roast to the pot, and give each side a nice dark-brown sear, about 2 – 3 minutes per side.
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  13

  Remove from the pot and return the onions.
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  14

  Add the beef broth.
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  15

  Use a wooden spoon to scrape up any brown bits (fonds) on the bottom of the pot.
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  16

  Return the roast to the pot, add the rosemary on top, and bring up to the simmer.
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  17

  Cover and place in the preheated oven for about 3 hours.
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  18

  After three hours, return the carrots, and any other veggies to the pot, and cook for an additional 60 to 90 minutes.
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  19

  Chef's Note: At this time the veggies should be perfectly cooked, and the beef should be fork tender.
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  20

  PLATE/PRESENT
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  21

  Thickly slice the roast, and serve with some veggies and then drizzle on some of that yummy gravy. Enjoy.
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  22

  Keep the faith, and keep cooking.
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