Roast Beef with Bay Leaf. fresh thyme sprigs, dried oregano and bay leaves. salad or roasted vegetables to serve. Brush the beef roast lightly with oil. Place the beef on a rack in a roasting dish.
This is the best and easiest recipe for pot roast I have ever tried.
It is best to make it a day ahead.
Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
You can have Roast Beef with Bay Leaf using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Roast Beef with Bay Leaf
- Prepare 2 pounds of Chuck Roast.
- You need 1 pound of carrots.
- You need 1 of celery stalk.
- You need 15 ounces of beef broth.
- You need 2 of medium onions.
- You need 1 cup of red wine.
- Prepare 5 of bay leaves.
- Prepare 1 tablespoon of kosher salt.
- It's 1/2 teaspoon of ground black pepper.
- It's 1 teaspoon of granulated garlic powder.
- Prepare 1 stick of butter.
- You need 1 tablespoon of extra virgin olive oil.
Turn an ordinary beef roast into a mouthwatering Fall dinner with a side of vegetables right in the same dish. Add all the vegetables, the beef stock, the thyme, and the bay leaves. Bring to a simmer, cover and place in the oven. Placing bay leaves in the chicken cavity infuses the bird with a subtle herbed aroma as it roasts.
Roast Beef with Bay Leaf instructions
- Preheat oven 350 degrees Fahrenheit. Slice the onions thinly. Slice the carrots into bite sized pieces..
- Season the beef with some of the seasonings, add seasoned side down.
- In a roasting pan heat the oil and brown the beef for 2-1/2 minutes per side..
- Remove the beef. add the onions, and sauté till tender about 8 minutes..
- Add the beef back to pan along with the rest of ingredients..
- Cover and put into oven for 1-1/2 hours..
- Cut the butter into pats and put on top of beef.
- Cover and cook another hour..
- Remove bay leaves, and shread the beef up..
- Serve I hope you enjoy!.
The following beef roasts―with photographs from a butcher's block and recipes―are the roasts you'll frequently find in a market or butcher. Chuck roast is cut from the cow's shoulder. Bring a pot of water to the boil. Add onion, potato, carrot, celery, tomatoes, bay leaf and parsley. Return roast back to pan; add beef stock, chicken stock, Worcestershire sauce, hot sauce, thyme, and bay leaf.
