Ingredients :
- 1 tsp kosher salt
- 2 yukon gold potatoes peeled and cut into 2 inch pieces
- 4 sprigs thyme
- 14 oz can fat free, less sodium beef broth
- 2 cup coarsely chopped onion
- 3 pounds boneless chuck roast trimmed
- 1 fresh thyme leaves ( optionl )
- 1 bay leaf
- 1 cup dry red wine
- 2 tablespoon tomatoe paste
- 4 large carrots, peeled and cut diagonally into 1 inch pieces
- 1 tsp olive oil
- 2 tablespoon dijon mustard
- 3 garlic cloves chopped
- 1/4 tsp freshly ground black pepper
Method :
- Heat olive oil in a large dutch oven over medium to high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan and cook 5 minutes turning to brown on all sides. Remove roast from pan. Add the onions to the pan and saute 8 minutes or until tender.
- Return browned roast to pan, add the red wine, thyme sprigs, chopped garlic, beef broth and bay leaf to pan. Bring to a simmer. Cover pan and bake at 350F for 1 1/2 hours or until the roast is almost tender.
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