Créé avec l’IA
Herbed Pot Roast Stew
180 min 364 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck roast1,5 lbs
- beef broth4 cups
- carrots2 cups
- parsnips2 cups
- onions1 cup
- garlic2 cloves
- olive oil1 tbsp
- salt1 tsp
- black pepper0,5 tsp
- thyme1 tsp
- rosemary1 tsp
- parsley1 tsp
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Heat the olive oil in a large oven-safe pot over medium-high heat.
- 3
Season the beef chuck roast with salt and black pepper.
- 4
Sear the beef chuck roast in the pot until browned on all sides, about 4-5 minutes per side.
- 5
Remove the beef from the pot and set aside.
- 6
In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.
- 7
Add the chopped carrots and parsnips to the pot and cook for another 5 minutes.
- 8
Pour in the beef broth and stir in the thyme, rosemary, and parsley.
- 9
Return the beef chuck roast to the pot, ensuring it is submerged in the broth.
