Beef & Potatoes are simple to make, using a Chuck roast, some beef broth, simple herbs you have on hand, some tomatoes, celery, carrots, and potatoes, you have the makings of a very easy dish for your family for dinner, or store it away in the freezer for another week, if sealed air tight, you can use it at least 7 days or so down the road.
Some plate lunch digs do sell beef potatoes in their hot bars, or grab and go sections, usually it has lots of gravy making it a really home cooking kind of a meal. So let's start with some basics.
Preheat your oven to 350 deg. f.
Using a stainless steel pot with all steel handles and a lid, use no plastic or rubber it will go into the oven.
3-4 lbs. of Chuck roast, cut into cubes, season it with some salt and pepper and let it sit.
1/2 cup of vegetable oil
* Heat up the pot on the stove top over medium high heat, add oil, and brown the cubes of meat releasing all of the juices.
1 cup of flour
* Add the flour to the meat, and stir, continue to cook it and make sure the flour turns brown, this will give it its color.
2 cans of low sodium beef broth
* Add the broth to the pot, bring to a boil, then lower to a simmer.
2 large potatoes cubed
1 large carrot sliced 1/2 inch thick
5 stalks of celery cut in diagonal 1/2 inch thick
3 large tomatoes sliced into wedges
1/2 cup of red wine
1 tbsp. chopped parsley
* Add in all of the veggies, wine, and parsley to the pot, give it a good stir, then put the pan into the oven with lid, cook in the oven for 2 hours, when done, remove from oven, and let sit and rest. It will continue to cook, remove lid, season with salt and pepper to taste. Serve with rice or bread.
Chuck Roast Cut
Some plate lunch digs do sell beef potatoes in their hot bars, or grab and go sections, usually it has lots of gravy making it a really home cooking kind of a meal. So let's start with some basics.
Preheat your oven to 350 deg. f.
Using a stainless steel pot with all steel handles and a lid, use no plastic or rubber it will go into the oven.
3-4 lbs. of Chuck roast, cut into cubes, season it with some salt and pepper and let it sit.
1/2 cup of vegetable oil
* Heat up the pot on the stove top over medium high heat, add oil, and brown the cubes of meat releasing all of the juices.
1 cup of flour
* Add the flour to the meat, and stir, continue to cook it and make sure the flour turns brown, this will give it its color.
2 cans of low sodium beef broth
* Add the broth to the pot, bring to a boil, then lower to a simmer.
2 large potatoes cubed
1 large carrot sliced 1/2 inch thick
5 stalks of celery cut in diagonal 1/2 inch thick
3 large tomatoes sliced into wedges
1/2 cup of red wine
1 tbsp. chopped parsley
* Add in all of the veggies, wine, and parsley to the pot, give it a good stir, then put the pan into the oven with lid, cook in the oven for 2 hours, when done, remove from oven, and let sit and rest. It will continue to cook, remove lid, season with salt and pepper to taste. Serve with rice or bread.
Chuck Roast Cut
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