+ Add All Roast Beef Dinner with Gravy Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
Roast Beef Dinner with Gravy
Rate this Recipe
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
black pepper
kosher salt
3 tablespoons olive oil
2 to 4 pounds beef chuck roast
1 large onion, chopped into large pieces
4 carrots, cut into large pieces
1 - 1.5 pounds baby red potatoes (washed) or Little Potato Company Potatoes
1 cup red wine
2 cups beef broth
4 cloves garlic, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 bay leaves
2 tablespoons cornstarch
1/4 teaspoon white pepper or to taste
Directions:
Preheat Oven to 300 degrees
Season the roast generously with pepper and salt.
Heat the olive oil in large pot or Dutch oven over medium-high heat on the stove top. Sear the roast on each side until browned.
Add the onions to the side of the roast. Combine wine, beef broth, rosemary, garlic, thyme, bay leaves and pour over the roast. Bring to a boil over medium-high heat.
Cover and place in oven for two hours.
Remove the cover and add potatoes, carrots, and bake an additional 1 1/2 hours or until the roast is fall apart tender and potatoes and carrots are cooked. Remove bay leaves.
Place roast, potatoes, carrots on a serving platter and cover with foil while you prepare the gravy.
Place dutch oven or pot containing juices from roast on stove top over medium-high heat. Combine cornstarch with 2 tablespoons of cold water and whisk until smooth, add slowly to boiling juices and stir until thickened, add white pepper to taste and serve immediately.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
1 - 1.5 pounds baby red potatoes (washed) or Little Potato Company Potatoes
1 cup red wine
2 cups beef broth
4 cloves garlic, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 bay leaves
2 tablespoons cornstarch
1/4 teaspoon white pepper or to taste
Directions:
Preheat Oven to 300 degrees
Season the roast generously with pepper and salt.
Heat the olive oil in large pot or Dutch oven over medium-high heat on the stove top. Sear the roast on each side until browned.
Add the onions to the side of the roast. Combine wine, beef broth, rosemary, garlic, thyme, bay leaves and pour over the roast. Bring to a boil over medium-high heat.
Cover and place in oven for two hours.
Remove the cover and add potatoes, carrots, and bake an additional 1 1/2 hours or until the roast is fall apart tender and potatoes and carrots are cooked. Remove bay leaves.
Place roast, potatoes, carrots on a serving platter and cover with foil while you prepare the gravy.
Place dutch oven or pot containing juices from roast on stove top over medium-high heat. Combine cornstarch with 2 tablespoons of cold water and whisk until smooth, add slowly to boiling juices and stir until thickened, add white pepper to taste and serve immediately.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.