Beef Chuck Roast
Old Fashioned Beef Pot Roast
3-4 pound RJ’s Boneless Chuck Roast
4 garlic cloves (finely chopped)
1 pound carrots
1 parsnip (optional)
2 pounds potatoes
4 bay leaves
1/8th stick butter
1 tablespoon olive oil
3 tablespoons brandy
1 1⁄16 cup apple cider vinegar (good quality)
2 cups beef stock
Preheat oven to 325°F.
Peel and chop vegetables into large bite size pieces.
Heat butter and oil in a big oven proof pot and add meat, browning meat on all sides.
Remove meat and add garlic, cook till fragrant (if using onion add with garlic and cook for a few minutes) and then add remaining vegetables and bay leaves and cook for a few more minutes.
Add the brandy and cook till evaporated.
Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
Pour the stock over meat and vegetables.
Place the lid on and cook in the oven for 2 - 2 1/2 hours at 325°F.
Carve meat and serve combined with vegetables and juices.