Beef Cooked with Carrots, Onions, and Dried Plums

Beef Cooked with Carrots, Onions, and Dried Plums
Photo by Becky Luigart-Stayner

Ingredients

  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • Sage leaves (optional)
  • Sage leaves (optional)
  • 1 (2 1/2-pound) boneless chuck roast, trimmed
  • 1 (2 1/2-pound) boneless chuck roast, trimmed
  • 3 cups thinly sliced onion
  • + 19 more ingredients
    • 3 cups thinly sliced onion
    • 1 pound baby carrots
    • 3 bay leaves
    • 2 teaspoons sea salt
    • 2 teaspoons sea salt
    • 1 sage sprig
    • 1 sage sprig
    • 1 pound baby carrots
    • 4 cups warm water
    • 2 cups pitted dried plums
    • 2 teaspoons extravirgin olive oil or grapeseed oil
    • 20 thyme sprigs
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon freshly ground black pepper
    • 3 bay leaves
    • 4 cups warm water
    • 2 cups pitted dried plums
    • 2 teaspoons extravirgin olive oil or grapeseed oil
    • 20 thyme sprigs

Preheat oven to 350°.

Tie the roast at 2-inch intervals with twine; rub with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add roast; cook 12 minutes, browning on all sides. Remove roast from pan. Add onion and water to pan, scraping pan to loosen browned bits. Return me...

View full recipe at My Recipes

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