• 128917b1f29f7da41d083f68c9dfae20

Brooke Shields Italian Potted Beef Recipe

Prep
Cook
Serves 8people
Ingredients
4-5
lb boneless beef chuck roast
2
onions, peeled and quartered
3
cloves garlic, smashed
4
large carrots, peeled and cut into 1 inch chunks
4
lb medium Yukon gold potatoes, washed and quartered
28
oz can San Marzano tomatoes, crushed
3
sprigs thyme, leaves torn
1
bay leaf
2
cup beef stock (plus up to 1 cup more if needed)
2
tbsp olive oil
sliced green onions, to garnish
kosher salt and freshly ground black pepper
Directions
1.
Preheat oven to 325°F.
2.
Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
3.
Generously season the roast with salt and pepper. When the oil is hot, add the roast to the Dutch oven and cook until completely browned, about 2-3 minutes per side. Remove and set aside. Drain off excess oil, leaving about 2 tablespoons in the pot.
4.
Add in the onions, garlic, carrots and potatoes and cook for 6-8 minutes, occasionally stirring to prevent the vegetables from burning. Pour in about 1/2 cup of the beef stock and stir around to deglaze the pan, scraping up the brown bits with a wooden spoon. Place the roast back into the Dutch oven and add in the bay leaf and thyme sprigs. Pour in the remaining 1 1/2 cups of beef broth and crushed tomatoes around, but not over the roast.
5.
Cover the Dutch oven with a lid and place in the oven to cook for 3-4 hours. About halfway through, check on the roast and if most of the liquid has evaporated, add about 1 cup more of beef stock. The roast is ready when it is tender and pulls apart easily with a fork.
6.
Remove from the oven and garnish wish scallions.

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