4 servings (serving size: 3 ounces beef, 1 cup vegetables, and about 1/2 cup cooking liquid)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
3 tablespoons all-purpose flour
1 1/2 tablespoons canola oil
1 (1-pound) boneless chuck roast, trimmed
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup fat-free, less-sodium beef broth
4 garlic cloves, crushed
1 (12-ounce) dark beer
1 bay leaf
3 carrots, peeled and cut diagonally into 1/2-inch-thick slices
9 ounces small turnips, peeled and cut into wedges
1 medium onion, peeled and cut into wedges
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 300°.
Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.
Pretty good recipe. Ingredients, especially the meat, were inexpensive. Instead of baking the meat, I cooked it in a crockpot (high setting, 6 hours) after searing it. Meat turned out very nice and tender. I had never cooked turnips before but they ended up to be a lovely addition. I also added diced potato to make the dish more filling.
I made a mistake and did not read through the entire recipe before making...which was a mistake because of how long this dish takes. In the end, I cut the time shortly and just left it in the juice, serving it with brown rice. Would make again, just would start cooking much earlier. Also, I don't have a dutch oven, so I used an oven-safe skillet with a lid.
Not anything spectacular but not bad. I added some extra garlic to the pot and sprinkled the beef with some crushed rosemary and garlic powder in an effort to inject more flavor but it still wasn't anything spectacular. The beef did come out moist and tender but I feel that for the amount of time put into cooking it I expected something more. I probably won't repeat it but it was good for just one night of dinner.
Although I was a skeptic at first, this recipe was well worth the effort. If you're like me & are happy w/ a pot roast from the crockpot, this one is worth the extra work effort. You could not detect the a beer flavor in the gravy. I served w/ a side of brown rice & a salad. It's a definite keeper.
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