Hungry for a delicious pot of tender chuck roast with loads of warming vegetables? I have a recipe that will warm you up body and soul. 🙂 There is plenty of juices and tender loads of nutritious vegetables.
This was perfect last night after spending a few hours outside stringing holiday lights. I love being outdoors in the winter months in the brisk air. Most of the time I am moving my body a little more than I was yesterday. Yes, there were lights that didn’t work, and lights where half the string worked. Thankfully we had plenty to spare, and had strings that were working well! What happens, I wonder, to the lights that were working fine when you put them in the box and the next year are not functioning? It has been an ongoing mystery that people write about and include in movies, because many can relate.
I have included Fennel, Onions, Carrots, Swiss Chard, Zucchini and Yellow Beans in this Roast along with a splash of fresh squeezed orange juice and savory Rosemary and Thyme. I think you will love it! No dried out roast here!
Oven Chuck Roast with Vegetables
1 Three Pound Chuck Roast
1 Fennel Bulb (diced)
1 Yellow Onion (diced) (substitute green scallions if Low FodMap)
5 Carrots (peeled and coarsely chopped)
1 Bunch of Swiss Chard (stems stripped and coarsely chopped)
3 Zucchini (about 2 cups halved lengthwise and sliced)
2 Cups of Fresh Yellow or Green Beans
6 Cups of Broth (this is approximate depending on your pot)
1/2 Cup of Fresh Squeezed Orange Juice
2 Tablespoons of Garlic Olive Oil (you may substitute 3 cloves of fresh garlic)
2 Tablespoons of Olive Oil
1 Tablespoon of Apple Cider Vinegar
2 Teaspoons of Crushed Rosemary
1 Teaspoon of Thyme
1 1/2 Teaspoons of Sea Salt
Directions: Preheat your oven to 350º degrees. You will use a large dutch oven with a lid. Salt your chuck roast all over with 1 1/2 teaspoons of sea salt. In your pan, heat the garlic olive oil over medium high heat just until warm. Add the chuck roast and brown 5 minutes each side. Remove the chuck roast from the pan and set aside. Add 2 tablespoons of olive oil to the pan and add the diced fennel and onion, and sautee for 5 minutes. Stir in Carrots, Green Beans, Orange Juice, Apple Cider Vinegar, Rosemary and Thyme. Add the chuck roast to the top and pour over broth until it reaches the top of the roast. Bring the ingredients to a boil, then cover the pan with a lid and place into your preheated oven for 3 hours. At the end of three hours, remove the pan from the oven and add the Zucchini and Chard, tucking it down around the roast. Lift the roast out of the pan if needed and set it back on top of the vegetables. Bake another hour. Then remove it from the oven and it is ready!