Beef Cooked with Carrots, Onions, and Dried Plums

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

Ingredients

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

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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