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
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
BEFORE YOU START
Make sure to remove any racks above position 3 to allow for the height of the roasting pan/casserole dish
PREPARATION
- Preheat the Wolf Convection Steam Oven to 325°F on Roast Mode with a rack set on position 3.
- 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.
- 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.
- Remove the roast from the pan onto a plate.
- 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.
- Add the herbs, garlic and freshly ground black pepper to the pan and stir to combine.
- Place the roast back into the pan and roast in the oven, uncovered, for 1 hour.
- After 1 hour, flip the roast over, cover the pan with a lid or aluminum foil and roast for one additional hour.
- After the second hour, temporarily remove the roast to a plate.
- Add the vegetables and potatoes to roasting pan.
- Nestle the roast into vegetables.
- Pour the remaining ½ cup of stock over roast.
- 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.
- After the potatoes and vegetable are cooked through, remove the roast from the oven and place on a platter.
- Allow to rest for 5 minutes before carving.
- Remove the vegetables with a slotted spoon and place in a dish.
- Serve with au jus from the pan.
BEFORE YOU START
Make sure to remove any racks above position 3 to allow for the height of the roasting pan/casserole dish
PREPARATION
- Preheat the Wolf Convection Steam Oven to 325°F on Roast Mode with a rack set on position 3.
- 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.
- 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.
- Remove the roast from the pan onto a plate.
- 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.
- Add the herbs, garlic and freshly ground black pepper to the pan and stir to combine.
- Place the roast back into the pan and roast in the oven, uncovered, for 1 hour.
- After 1 hour, flip the roast over, cover the pan with a lid or aluminum foil and roast for one additional hour.
- After the second hour, temporarily remove the roast to a plate.
- Add the vegetables and potatoes to roasting pan.
- Nestle the roast into vegetables.
- Pour the remaining ½ cup of stock over roast.
- 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.
- After the potatoes and vegetable are cooked through, remove the roast from the oven and place on a platter.
- Allow to rest for 5 minutes before carving.
- Remove the vegetables with a slotted spoon and place in a dish.
- Serve with au jus from the pan.
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
BEFORE YOU START
Make sure to remove any racks above position 3 to allow for the height of the roasting pan/casserole dish
PREPARATION
- Preheat the Wolf Convection Steam Oven to 325°F on Roast Mode with a rack set on position 3.
- 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.
- 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.
- Remove the roast from the pan onto a plate.
- 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.
- Add the herbs, garlic and freshly ground black pepper to the pan and stir to combine.
- Place the roast back into the pan and roast in the oven, uncovered, for 1 hour.
- After 1 hour, flip the roast over, cover the pan with a lid or aluminum foil and roast for one additional hour.
- After the second hour, temporarily remove the roast to a plate.
- Add the vegetables and potatoes to roasting pan.
- Nestle the roast into vegetables.
- Pour the remaining ½ cup of stock over roast.
- 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.
- After the potatoes and vegetable are cooked through, remove the roast from the oven and place on a platter.
- Allow to rest for 5 minutes before carving.
- Remove the vegetables with a slotted spoon and place in a dish.
- Serve with au jus from the pan.
