Melissa's Corporate Chefs
Beef Pot Roast with Baby Dutch Yellow Potatoes and Sweet Baby Carrots
Category
Entrée
Servings
4 - 6
Author:
Melissa's Corporate Chefs
Ingredients
-
2½ pounds Boneless Beef Chuck
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4 tablespoons Olive Oil
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3 tablespoons Flour
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1 large Onion, sliced
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1¼ cups Red Wine
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2 cups Beef Stock
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1 pound Baby Dutch Yellow® Potatoes (DYP's)
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8 ounces Sweet Baby Carrots
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½ teaspoon Salt
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1 teaspoon Spice Grinders Garlic and Herb
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1 teaspoon Dried Thyme
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1 teaspoon Dried Rosemary
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1 Bay Leaves
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Salt and Fresh Ground Black Pepper to taste
Directions
Heat 2 tablespoons oil in a large, heavy nonstick pot over medium-high heat.
Season the beef with salt and pepper. Dust with the flour. Add the beef and brown on all sides, about 12 minutes.
Transfer the beef to a dish.
Add the remaining 2 tablespoons of olive oil and onions to the pot. Sauté over medium-high heat until onions are slightly browned, about 5 minutes. Add the beef stock, wine, garlic, thyme and rosemary, bay leaf, Organic Grinder Garlic & Herb and salt. Bring to a boil.
Return the beef to the pot. Reduce the heat to medium-low. Cover partially and simmer gently for 1 hour. Add the carrots and baby Dutch Yellow© Potatoes (DYP's). Continue cooking meat until tender another 1 to 2 hours.
Adjust seasoning with salt and pepper.
Filed in:
Baby Dutch Yellow Potatoes,
Bay Leaves,
Beef Pot Roast with Baby Dutch Yellow Potatoes and Sweet Baby Carrots,
DYP,
Entrée,
Melissa's Corporate Chers,
Onion,
Rosemary,
Side Dish,
Spice Grinders,
Thyme
