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4 pounds Henry's Signature All-Natural beef chuck roast Unbleached white flour Henry's Olive Oil 2-3 large potatoes, cut in pieces 2-3 yellow onions, cut in half, then cut in quarters 3-4 organic carrots, peeled and cut in pieces 2-4 parsnips, cut lengthwise and cut in pieces 3-4 cups liquid (wine, bouillon, vegetable broth, water etc.) Salt & fresh pepper to taste Fresh parsley, minced Dredge the roast in flour that has been seasoned with salt and pepper. On top of stove, over medium heat in large dutch oven or roasting pan, warm enough olive oil to just cover bottom of pan. Brown roast on all sides. This helps seal in the juices and flavors the pan drippings. Add all the vegetables except parsley. Add enough liquid of choice to just cover all the vegetables and roast. Cover and cook in 325 degree F oven for 3-5 hours. Reduce oven temperature if liquid is drying out in pan and add more liquid if necessary. When cooked at the right temperature, there will be more liquid at the end of cooking time that what was added originally. When meat is fork tender, roast is ready. Garnish with fresh parsley just before serving. |
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