Even though we have tons of leftovers in the fridge, I was at Sam's Club earlier this week and got this beef roast. We have determined that the roast always tastes better if you don't freeze it so we decided to have it for dinner tonight. It was soooo good. I am not a big beef eater, but this was lean and tasty. We served it with some potatoes baked with onion soup mix. This is definitely something we will make in the future.
2.5-5 lb. chuck roast
2 yellow onions, peeled and quartered
3 carrots, unpeeled and cut into 2-inch pieces
beef stock (approx. 2-3 cups)
rosemary and thyme (fresh preferred, dried is fine)
garlic cloves (about 4-6), halved
Preheat the oven to 275°. Season chuck roast generously with salt. Sprinkle generously with pepper. Turn over and repeat on other side. Set aside.
In a large pot or dutch oven, heat 2-3 tbsp. of olive oil over medium high heat. Once the oil in the pot is hot, add the onions. Allow them to brown on one side, then turn and brown on other side. Once adequately browned, transfer to a plate. Add the carrots to the pot and toss them around until slightly brown. Remove to a plate. Add another tablespoon of oil to the pot. Add the chuck roast to the pot and allow to sear on one side. When well browned, flip and brown other side. Lift up with tongs to brown edges as well. Remove the roast to a plate.
Add about 1 cup of beef broth to the pot to deglaze. Use a whisk to scrape the browned bits from the bottom of the dish. Add the browned meat back to the pot and add in enough liquid to cover the meat halfway (about 2-3 cups). Add the onions and carrots back to the pot as well. Add 3-4 sprigs of fresh rosemary and 3 sprigs of fresh thyme, submerging the sprigs in the liquid (or add dried rosemary and thyme to taste). If desired, add garlic cloves as well.
Put the lid on the pot and place in the oven. Roast for 3 hours for a 3 lb. roast, 4 hours for a 4-5 lb. roast. Do not lift the lid during roasting.
Source: Annie's Eats