Ingredients and Weight:
- Beef Roast (chuck or rump): 3 pounds (about 1.4 kg)
- Carrots: 2 large, peeled and chopped
- Potatoes: 4 large, peeled and diced
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Beef broth or stock: 3 cups
- Fresh herbs (rosemary, thyme, oregano): 1 tablespoon each dried or more for fresh
- Salt and pepper: to taste
- Cooking oil: for browning the meat
Preparation Time:
- Preparation: 20 minutes
- Cooking: 3-4 hours (low heat)
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat oven to 325°F (170°C).
- In a large Dutch oven or heavy pot, brown the beef roast on all sides in cooking oil.
- Remove excess oil and add chopped carrots, potatoes, and onions.
- Pour beef broth or stock over the meat and vegetables.
- Sprinkle with fresh or dried herbs, salt, and pepper.
- Cover the pot and place in the preheated oven for 3-4 hours, or until the meat is tender and cooked through.
- Remove from oven and let rest for 10-15 minutes before carving.
- Make a simple gravy with the juices in the pot, if desired.
Nutritional Information: (per serving)
- Calories: approx. 400-500 per serving (depending on portion size)
- Protein: 30-40g
- Fat: 20-30g (including saturated fat)
- Carbohydrates: 20-30g
- Fiber: 5g (approx.)
Dish Characteristics:
- Slow-cooked, rich in flavor and tender meat.
- Herbaceous gravy complements the beefy flavors.
- A classic American dish that is hearty and comforting.
User Comments:
- "The flavors were outstanding! The meat was so tender and juicy." - John Doe
- "I added more herbs for a stronger flavor - loved it!" - Jane Smith
- "A perfect dish for a cold winter day." - Michael Johnson
Special Precautions and Tips:
- Use a heavy pot or Dutch oven to ensure even heat distribution during slow cooking.
- Adjust seasoning to taste, depending on the saltiness of your stock or broth.
- Check the meat periodically to ensure it is not getting too dry or burning on the bottom of the pot. Adjust heat if necessary.
