Roast Beef Supper
You don't have to be from the South to enjoy this Roast Beef Supper. With a beefy chuck roast packed with yellow onions, fragrant garlic, bright carrots, earthy cremini mushrooms, and fluffy Yukon...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingprofessionally.com.
Cooking tools:
- Instant-read thermometer
- Dutch oven
- Cooling rack
- Oven
- Stove
- Serving platter
- Measuring spoon
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Fork
Ingredients
- 1 (3 1/2-pound) chuck roast, boneless
- 3 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons canola oil
- 2 yellow onions, cut into 1/2-inch slices
- 6 cloves garlic, smashed
- 3 large carrots, cut into 3-inch pieces
- 8 ounces cremini mushrooms, halved
- 2/3 cup dry red wine or beef broth
- 2 rosemary sprigs
- 1 bay leaf
- 1 pound Yukon Gold potatoes, quartered
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