Cooking Instructions
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Step 1
First, you can sear the
Boneless Chuck Roast (1.4 kg)
in a skillet. Heat a skillet at medium to medium-high heat. Add
Extra-Virgin Olive Oil (30 mL)
to the pan. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
on both sides of the beef like you would a steak. Add beef chuck and sear on one side until decently brown. Flip on the opposite side and sear this side as well.
Step 2
Place meat inside a large roasting pan and set aside. Preheat oven to 350 degrees F (180 degrees C).
Step 3
Meanwhile prepare vegetables to put in with the roast. Peel
White Potatoes (905 g)
and cut into halves or quarters for more manageable pieces. Peel
Carrots (3)
and cut into halves. Thinly slice
Celery (3 stalks)
. Cut
Sweet Onion (1)
into large chunks.
Step 4
Pour
Tomato Paste (85 g)
along the sides of roasting pan. Add
Bay Leaves (3)
as well.
Step 5
Next, top with all the vegetables you prepared including the
Baby Bella Mushrooms (225 g)
. Sprinkle the top with the
Fresh Thyme (as needed)
and
Salt (6 g)
.
Step 6
Finish by pouring the
Beef Broth (475 mL)
on top.
Step 7
Bake in the preheated oven in a covered pan for 1 hour. Drop temperature to 225 degrees F (105 degrees C) and bake for another 2 hours. Use a bulb baster to pour liquid over meat every 60 minutes.
