These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Chuck Pot Roast
From Statesboro Market2Go
<p>A tender, cozy, meaty meal made with local beef and veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: thepioneerwoman.com (Entered by Ariana Giddens)
Serves: 10
Ingredients
3 to 5 pounds
Chuck roast
Salt & pepper
2 tablespoons
Olive oil (plus more if needed)
2
Onions (halved)
6 to 8
Carrots (cut into slices)
1 cup
Red wine
OR beef broth
2 to 3 cups
Beef stock
3 sprigs
Fresh thyme
3 sprigs
Fresh rosemary
Optional: butter
Step by Step Instructions
- Season the roast with salt & pepper. Preheat the oven to 275. Heat a large pot or Dutch oven over medium-high heat, then add the olive oil (or add half oil and half butter)
- Brown the onions on both sides, then remove them from the pan set them aside, then brown the carrot slices, then remove them and set them aside as well.
- Add more oil and/or butter to the pan if needed, then brown the roast on all sides. Remove the roast from the pan and set it aside.
- Deglaze the pan with the red wine or beef broth, loosening up the bits stuck to the bottom.
- Return the roast to the pan, add enough beef stock to cover it halfway, then add the onions, carrots, thyme, and rosemary.
- Cover the pan and let the roast cook (3 hours for 3 pounds, 4 for for or 5 pounds).