Beef Chuck Pot Roast

Beef Chuck Pot Roast is Perfect for Sunday Supper or Anytime!!  Leftovers ideas are numerous!  Why not try the easy recipe for BBQ Beef & Onion Sliders for a quick Monday meal!

TB 03-05-16

Beef Chuck Pot Roast

Beef Chuck Pot Roast

Serving Size: 4-6

Beef Chuck Pot Roast

The rich, deeply flavored juice that is left in the pan is amazing; you will want to drink it! Serve the beef and juice over egg noodles with carrots on the side. Also good with mashed potatoes, green beans or corn.

Ingredients

  • Beef Chuck Pot Roast
  • 3 -4 pound chuck roast (boneless or bone in)
  • 1 T canola or olive oil
  • salt and black pepper
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 3 - 4 large carrots, cut in ½ inch pieces
  • 2 bay leafs
  • ½ tsp. dried thyme & ½ tsp. dried marjoram
  • 1 tsp. brown sugar (optional)
  • ¼ cup ketchup
  • ½ cup dry red wine
  • 1 T worcestershire sauce
  • 1 cup Kitchen Basics© Beef Stock, regular or low sodium

Instructions

  1. In heavy dutch oven, large enough to place the beef in, heat oil until it is hot, over medium high heat. Pat beef roast dry with paper towels, sprinkle with salt and pepper on both sides. Cook until nicely browned on one side (this will take 3- 5 minutes), turn over. Add chopped onions to pan, around the beef (not on top of the beef), and brown roast on other side, stirring onions once or twice. Add minced garlic and red wine around the beef. Cook until wine is reduced by one half and add carrots, beef stock, Worcestershire sauce, ketchup, bay leaf, herbs and sugar.
  2. Place covered dutch oven in 350 degree oven for 3 hours, until beef is “fork tender”. Insert a fork into the beef and see if it is tender; can you can pull it apart? If it isn’t tender, return to oven for another 30-45 minutes, until it is tender and pulls apart.

Notes

Leftover beef can be used in many different ways. Even a small amount of leftover beef can go a long way. One super easy suggestion is my BBQ Beef & Onion Sliders!

BBQ Beef & Onion Sliders

Cut up leftover beef pot roast into small bite size pieces, or shred with a fork, set aside.

Tip - this can be done before you put the roast away and save a lot of prep time on Monday!

1) Thinly slice one or two large spanish or vidalia onions. Use one large onion for two servings, two large onions for 4 servings. Heat 2 T. olive oil in large nonstick skillet over medium high heat, until pan and oil are hot. Add onion, reduce heat to medium, and cook until onions are softened; this will take about 10-15 minutes. If they are browning too quickly, turn heat down to medium low. Stir onions often.

2) Add ¼ cup water and 1/2 to 1 cup of your favorite store bought or homemade bbq sauce. The amount of sauce you use will depend on how much beef you have and how saucy you like it. Heat this mixture until simmering gently, cover and cook for 5 minutes.

3) Add leftover pot roast and cook just until heated through. Do not overcook at this point or the beef might get tough.

To Finish

Serve beef on slider buns, or any type of bun you like.

While the onions are cooking you can make a tossed salad to complete the meal. Also good with coleslaw (homemade or store bought), and potato chips.

http://cookinwithaterrytwist.com/2016/03/sunday-supper-beef-chuck-pot-roast/


This Beef Chuck Pot Roast would be great served with Yukon Gold Smashed Potatoes

Smashed potatoes recipe

Yukon Gold Smashed Potatoes