BEEF ESSENTIALS: HIGH/LOW HEAT CHUCK ROAST STEW

Beef Essentials: High/Low Heat Chuck Roast Stew image

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef

Number Of Ingredients 9

PLAN/PURCHASE
2-3 pound(s) chuck roast, excess fat removed
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
3 tablespoon(s) grapeseed oil, or other non-flavored oil
1 medium yellow onion, thickly sliced
3 medium carrots, cut thickly on the bias
4 cup(s) beef stock, freshly made
- additional veggies, like potatoes, etc.

Steps:

PREP/PREPARE
Place a rack in the bottom position, and preheat the oven to 275f (135c).
Gather your Ingredients (mise en place).
Sprinkle the roast liberally with salt and pepper.
Add the oil to a heavy-bottomed pot over medium-high heat.
When the pot heats up, add the carrots.
Stir until they begin to brown, about 3 - 5 minutes.
Remove and reserve.
Add the onions to the pot.
Stir until they begin to brown, about 2 - 3 minutes.
Remove and reserve.
Add the roast to the pot, and give each side a nice dark-brown sear, about 2 - 3 minutes per side.
Remove from the pot and return the onions.
Add the beef broth.
Use a wooden spoon to scrape up any brown bits (fonds) on the bottom of the pot.
Return the roast to the pot, add the rosemary on top, and bring up to the simmer.
Cover and place in the preheated oven for about 3 hours.
After three hours, return the carrots, and any other veggies to the pot, and cook for an additional 60 to 90 minutes.
Chef's Note: At this time the veggies should be perfectly cooked, and the beef should be fork tender.
PLATE/PRESENT
Thickly slice the roast, and serve with some veggies and then drizzle on some of that yummy gravy. Enjoy.
Keep the faith, and keep cooking.