- 5 Tbsp flour
- Salt and pepper
- 1 beef chuck roast, 3-4 lb
- 2 Tbsp butter
- 2 Tbsp canola oil
- 4 carrots, 2 finely chopped and 2 cut into 1 in pieces (maybe double the chopped)
- 1 yellow onion, chopped
- 1 (or 2) celery ribs, chopped
- 3 C beef broth
- 3 (or 6) Yukon gold potatoes, about 1 lb total weight, peeled and quartered
- 1 C (6 oz) frozen pearl onions (maybe add some regular sliced onion too)
- 1/2 C frozen peas
In a large bowl, stir together 3 Tbsp of the flour, 1 tsp salt, and 1/2 tsp pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large frying pan over medium-high heat, melt the butter with the olive oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove fromt eh an and set aside.
Pour off all but 2 Tbsp of the fat in the pan. Add the chopped carrots, yellow onion, and celery and saute over medium-high heat until softened about 5 minutes. Stir in the remaining 2 Tbsp flour and cook fro about 1 minute. Pour in the beef stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon and bring to a boil.
Oven: Preheat oven to 325. Transfer roast to large Dutch oven. Pour in the vegetable and broth mixture and cook, turning occasionally, until the meat is very tender, about 3 hours. Uncover and stir in the potatoes, carrot pieces and pearl onions. Cover and cook for 30 minutes. Uncover and stir in the peas. Cover and cook until all the vegetables are tender, about 15 minutes longer.
Slow Cooker: Transfer the roast to slow cooker. Pour int eh vegetabel and brother mixture and cook for 4 hours on the high-heat setting or 8 (maybe 7 so add sooner) on the low-heat setting. Uncover and stir in the potatoes, carrot pieces, and pearl onions. Cover and cook for 45 minutes. Uncover adn stir int he peas. Cover and cook until all the vegetables are tender, about 15 minutes longer.
Transfer to a cutting board and cover with aluminum foil to keep warm. Strain the cooking liquid through a fine mesh sieve into the saucepan, discarding the solids. Use a large shallow spoon or a ladle to skim as much fat as possible from the surface of the cooking liquid. Bring to a boil over high heat and cook until the liquid is slightly thickened, about 10 minutes. Season to taste with salt and pepper.
William Sonoma