Sub-Zero PreservationWolf


Beef Pot Roast


1 (2 1/2-pound) beef chuck roast, cut into 3 pieces
2 carrots, peeled, quartered
1/2 small celery root or celeriac, peeled, quartered
2 small yellow onions, quartered
1 bay leaf
2 whole cloves
8 black peppercorns
4 cups vegetable stock


This recipe was developed exclusively for the Wolf Convection Steam Oven.

Place beef, vegetables and spices in 4-quart casserole dish. Pour vegetable stock over all. Place oven rack in rack position 2. Place dish on rack. Close oven door. Set oven to Recipe R5. Push OK. When oven chimes, remove dish from oven and serve warm

Makes 5 to 6 servings.

Use a Factory Certified installer and receive an extra year of full warranty.