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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Chuck Pot Roast

A tender, cozy, meaty meal made with local beef and veggies! Please consider leaving a picture or comment if you decide to try this recipe!

Source: thepioneerwoman.com (Entered by Ariana Giddens)
Serves: 10


Ingredients
3 to 5 pounds Chuck roast      View Available Products
Salt & pepper      View Available Products
2 tablespoons Olive oil (plus more if needed)      View Available Products
2 Onions (halved)      View Available Products
6 to 8 Carrots (cut into slices)
1 cup Red wine
OR beef broth      View Available Products
2 to 3 cups Beef stock      View Available Products
3 sprigs Fresh thyme
3 sprigs Fresh rosemary
Optional: butter      View Available Products

Step by Step Instructions
  1. Season the roast with salt & pepper. Preheat the oven to 275. Heat a large pot or Dutch oven over medium-high heat, then add the olive oil (or add half oil and half butter)
  2. Brown the onions on both sides, then remove them from the pan set them aside, then brown the carrot slices, then remove them and set them aside as well.
  3. Add more oil and/or butter to the pan if needed, then brown the roast on all sides. Remove the roast from the pan and set it aside.
  4. Deglaze the pan with the red wine or beef broth, loosening up the bits stuck to the bottom.
  5. Return the roast to the pan, add enough beef stock to cover it halfway, then add the onions, carrots, thyme, and rosemary.
  6. Cover the pan and let the roast cook (3 hours for 3 pounds, 4 for for or 5 pounds).

Comments

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