1 beef chuck roast, about 1 kg (2,2 lb), with the bone
30 ml (2 tbsp) olive oil
3 onions, finely chopped
2 cloves garlic, finely chopped
250 ml (1 cup) beef or chicken broth
6 medium carrots, peeled and cut into chunks
Salt and pepper
With the rack in the middle position, preheat the oven to 165 °C (325 °F).
In a large skillet, brown the meat on both sides in the oil. Season with salt and pepper. Place in a baking dish. In the same skillet, brown the onions in the hot oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Deglaze the skillet with the broth. Bring to a boil and pour over the roast. Place the carrots around the roast.
Cover with aluminum foil and roast in the oven for 3 hours or until the meat is fork-tender.
Delicious with mashed potatoes, rice, pasta or with the White Bean and Tomato Salad (see recipe).
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