Ingredients
– 1.5 kg chuck roast
– 2 cups beef broth
– 1 cup carrots, chopped
– 1 cup potatoes, chopped
– 1 onion, quartered
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon dried thyme
Method
1. Preheat the oven to 160 degrees Celsius. Heat olive oil in a large pot over medium-high heat.
2. Season the roast with salt, pepper, and thyme. Sear each side of the meat in the hot pot until browned.
3. Remove the meat and set aside. Add onion and garlic to the pot, cooking for a few minutes until softened.
4. Pour in the beef broth. Return the roast to the pot along with carrots and potatoes.
5. Cover and cook in the oven for about 3 hours, until the meat is tender.
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