Beef Cooked With Carrots, Onions, And Dried Plums

Name: Beef Cooked With Carrots, Onions, And Dried Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2-pound) boneless chuck roast, trimmed; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 2 teaspoons extravirgin olive oil or grapeseed oil; 3 cups thinly sliced onion; 4 cups warm water; 2 rosemary sprigs; 20 thyme sprigs; 1 sage sprig; 3 bay leaves; 1 pound baby carrots; 2 cups pitted dried plums; Sage leaves (optional)

Servings: persons

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

1
Preheat oven to 350u00b0.
2
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 meat to pan.
3
Place rosemary, thyme, sage, and bay leaves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth to pan; cover, reduce heat, and simmer. Bake, covered, at 350u00b0 for 1 1/2 hours. Turn roast; bake, covered, an additional 45 minutes. Add carrots and dried plums; bake, covered, an additional 45 minutes or until carrots are tender.
4
Place roast, carrots, and dried plums on platter; keep warm. Reserve cooking liquid. Discard bag.
5
Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved cooking liquid into bag; let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Slice roast; garnish with sage leaves, if desired. Serve with carrot mixture and sauce.

711

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (2 1/2-pound) boneless chuck roast, trimmed, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 2 teaspoons extravirgin olive oil or grapeseed oil, and more.

Yes, Beef Cooked With Carrots, Onions, And Dried Plums falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Cooked With Carrots, Onions, And Dried Plums

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions