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INGREDIENTS
3 pound beef chuck roast
2 teaspoons kosher salt
2 tablespoons olive oil
3 cloves garlic, chopped
4 sprigs fresh thyme
2 sprigs fresh rosemary
2½ cups beef stock, divided
into 2 cups and ½ cup
1 teaspoon freshly ground
black pepper
1 pound small potatoes
(Yukon gold or baby red,
quartered)
1 pound carrots, peeled and
cut into 2-inch slices
4 stalks celery cut into
2-inch slices
2 medium yellow onions,
quartered
PREPARATION METHOD
1. Preheat the oven to 325°F on Roast Mode
with a rack set on position “3. 2. Season the
roast on all sides with kosher salt, place on a
large plate or platter and allow to rest on the
counter for 30 minutes. 3. Add the olive oil to a
stovetop safe roasting pan and over high heat,
sear the roast until evenly browned, about 3
minutes per side. 4. Remove the roast from
the pan onto a plate. 5. Turn the heat down to
medium and add 2 cups of beef stock to the
pan and deglaze, scraping up the bits stuck to
the bottom. A flat edged wooden spoon works
best. 6. Add the herbs, garlic, and freshly ground
black pepper to the pan and stir to combine.
7. Place the roast back into the pan and roast in
the oven, uncovered, for 1 hour. 8. After 1 hour,
flip the roast over, cover the pan with a lid or
aluminum foil and roast for one additional hour.
9. After the second hour, temporarily remove
the roast to a plate. 10. Add the vegetables and
potatoes to roasting pan. 11. Nestle the roast
into vegetables. 12. Pour the remaining ½ cup
of stock over roast. 13. Cover the pan with a lid
or aluminum foil, return the pan to the oven and
roast for 45 minutes or until the potatoes and
carrots are easily pierced by a fork. 14. After the
potatoes and vegetables are cooked through,
remove the roast from the oven and place on
a platter. 15. Allow to rest for 5 minutes before
carving. 16. Remove the vegetables with a
slotted spoon and place in a dish. 17. Serve with
au jus from the pan.
MAKES RACK POSITION COOK TIME
6 SERVINGS 3 3 HOURS
Pot Roast
A one-pot masterpiece, this hearty pot roast creates an elegant main dish
without all the cleanup.
BEFORE YOU START
The key to starting a pot roast off the right way
is a good sear on all sides. This can be achieved
right in the stovetop-safe roasting pan (if one is
being used), large skillet, or sauté pan.
Remove racks above position “3” for proper
clearance of the roasting pan.
ROAST
54
55