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Home » Basil » Clean out the fridge… It’s time for Pot Roast!

Clean out the fridge… It’s time for Pot Roast!

November 15, 2007 · WCC Administr@tr · 1 Comment

Last night I defrosted what I thought were beef shanks. While on my way home, I decided to do an asian twist on a beef osso bucco. However when I went to get started, I realized I defrosted some beef chuck instead! It worked out great because it’s been awhile since I had made a pot roast and I had some leftover veggies from my recent fondue party.picture003-3525329The pot roast came out wonderful! The use of fresh herbs my friend Dan gave me definitely added some amazing flavor and aromas. I served this savory beef & veggies over some pappardelle pasta.picture006-6687716Here’s my recipe for Rosemary & Basil Pot Roast:

2 lb. beef chuck roast
salt & pepper to taste
onion & garlic powder to taste
olive oil for browning
2 cups beef broth
1 onion, quartered
3 large cloves garlic, minced
1 handful fresh basil
1 tablespoon fresh parsley leaves
1 tablespoon rosemary herb mix
1-2 cups baby carrots
1-2 cups parboiled red potatoes, quartered

Preheat oven to 350 degrees.
Season roast with salt, pepper, garlic & onion powder.
Dredge roast in flour.
In a dutch oven, add olive oil to hot pan to coat bottom.
Brown roast in oil on both sides.
When browned, add beef broth to pan to deglaze.
Add remaining ingredients to pot.
Cover and bake in preheated oven for 1.5-2 hours, until beef is tender.

Basil, Beef, Carrots, Garlic, Olive oil, Onion, Parsley, PC Seasoning, Potatoes, Rosemary

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  1. Proud Italian Cook says

    November 18, 2007 at 6:07 pm

    Joelen, I came across your blog while searching fellow Chicago foodies, I’ll be back! Your stew looks great, love the fresh herbs!! I live in the Burbs.

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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