Last month marked the end of my five-year absistence of consuming beef, which I stopped eating it in the first place for enviormental and health reasons. I started eating it again in preparation for my trip to Argentina over the holidays. I wanted to take full advantage of the region’s legendary grass-fed beef, so I eased back into red meat with a half order of Fresca’s amazing Lomo Saltado one week, a petite filet at Epic Roasthouse the following week, and finally a full serving of this delicous pot roast right before the trip. It was a great transition back to meat and I can say that I am happy to be back in the land of cow-eaters!
One 3 1/2 to 4 pound beef chuck roast (I purchased mine from Marina Meats, my favorite local spot for quality meat)
Flour
3/4 teaspoon salt
1/4 teaspooon pepper
2 tablespoons olive oil
2 onions, sliced
3 garlic gloves, peeled
1/2 cup red wine
1/4 cup beef broth
4 sprigs of thyme, 4 sprigs of parsley, 1 bay leaf
2 sweet potatoes, 1″ cubes
1 turnip, 1″ cubes
1 parsnip, 1″ cubes
Heat oven to 300 degrees.
Season beef with salt and pepper, then pat with flour. Heat oil in a large dutch oven and brown beef on all sides. Remove beef from pot, cook onions and garlic for 10 minutes, or until softened. Add broth and herbs, and bring to boil. Add beef, cover with lid, and cook in oven for 2 hours.
Remove pot from oven and add vegetables. Return to oven and cook for 30 minutes.
Remove beef and vegetables from pot and reduce liquid for 10 minutes. Pour over beef and vegetables and serve with mashed potatoes or egg noodles.
{ 1 comment }
Welcome back to the the world of red meat; this looks delicious and is on my list of dishes to make!
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