Chuck Steak Pot Roast
- 8
Ingredients:
8 10-ounce beef chuck roast steaks (cut 2″ high by 3″ wide)
Flour for dusting
1 cup vegetable oil
1 quart chicken broth
1 quart beef broth
1-2 cups red wine
1 cup carrots, diced small
2 cups onions, diced small
1 cup celery, diced small
4 tablespoons garlic, chopped fine
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 orange skin, zested into wide strips
Salt and cracked black pepper to taste
Instructions:
Preheat oven to 325 degrees.
Add all the oil to a large roasting pan and place over medium-high heat. Season meat with salt and pepper. Dust with flour and place in the hot roasting pan. Brown on all sides, lightly and evenly. Remove steaks from oil and pat dry with paper towels. Pour off excess oil from the pan. Add wine and all the vegetables. Place steaks over vegetables, cover with chicken and beef broths, and bring to a boil. Add rosemary, thyme, and orange zest, cover with foil, and place in 325-degree oven for 2-3 hours. When chuck roast steaks have become tender, remove from braising liquid and place in a bowl. Reduce braising liquid over medium-low heat until slightly thickened, pour back over the roasted meat, adjust seasoning with salt and pepper and serve.