Chuck Roast for Chester 01

A simple fast prep Chuck Roast with what I had on hand — prep time 30 minutes — I used beef, carrots, potatoes, and onions as my base but there are many variations — use what you have — see some of my notes below.

Tonight, Friday this is a bit rough and in process, Still tweaking it.

Ingredients:

Must have (my opinion)
Chuck Roast – I used 2.6 lb – use good meat.
potatoes
onions
carotts (I used some white and some orange – what I had on hand)
olive oil
salt pepper

For flavor:
beef broth
thyme
mint
Fresh herbs when you have them make it delicious!! great ideas are thyme and rosemary. Today I experimented with Spearmint.

First I get olive oil hot in a pan – I like cast iron – I sauté garlic and onion – I add salt & pepper

I then brown the vegetables in the nice hot pan (step not necessary but I love it for flavor and look)

Once vegetables are a nice and brown I remove and set aside. If necessary I add more olive oil. Then I sear all sides of the meat very well using tongs to get every edge/side/

I then remove the meat. I add beef broth and scrape sides to get all yummy flavor. I added 2 more garlic gloves minced. I then added the beef and put vegetables on top.

I added thyme and mint.

Cook at 350 degrees for 1 hour covered – I did not have right cover so covered with glass baking dish – you do not need fancy equipment to make yummy food.

Then cook 1-1 1/2 hours on 300 degrees

Because I knew my potatoes would be exposed roasting I added a coat of butter to them – you could do oil – it was inspired by a news article I just read on getting the best browned home fries. (more on that later)

Once finished and served I will update a done photo
Tonight, Friday this is a bit rough and in process,