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Pot Roast (Convection Steam Oven)
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Ingredients
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Yield: Makes 6 servings
Total Cook Time: 2 hours 30 minutes
Marinade
2 1⁄2 pounds boneless chuck roast
½ cup red wine
1 bay leaf
2 sprigs thyme
1 medium shallot, sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Roasting
1 yellow onion, sliced
2 Roma tomatoes, sliced
2 celery stalks, roughly chopped
1 carrot, roughly chopped
4 cups beef stock
1 teaspoon kosher salt
Total Cook Time: 2 hours 30 minutes
Marinade
2 1⁄2 pounds boneless chuck roast
½ cup red wine
1 bay leaf
2 sprigs thyme
1 medium shallot, sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Roasting
1 yellow onion, sliced
2 Roma tomatoes, sliced
2 celery stalks, roughly chopped
1 carrot, roughly chopped
4 cups beef stock
1 teaspoon kosher salt
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Preparation Method
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1. Combine all marinade ingredients in a vacuum sealable or large zip-top bag.
2. Add the meat and seal the bag. Marinate overnight.
3. Preheat the oven on the Convection Steam Mode at 440°F.
4. Place the roasting vegetables in the 6-8 quart Dutch oven and spread out.
5. Place into the oven and cook uncovered for 10 minutes.
6. Salt both sides of the roast and place in the center of the pan on top of the vegetables and marinade ingredients.
7. Place the pan into the oven and cook uncovered on rack position 2 for 15 minutes.
8. Turn heat down to 265°F and cook for 45 minutes.
9. Flip roast and stir vegetables. Continue to cook until tender, about 1 1⁄2 hours.
10. When finished, place roast on serving dish and keep warm.
11. Remove thyme and bay leaf and discard.
12. Strain vegetables and add to serving dish with roast.
13. Reduce strained stock in a sauce pan on stovetop and thicken if desired. Pour finished sauce over roast and serve.
2. Add the meat and seal the bag. Marinate overnight.
3. Preheat the oven on the Convection Steam Mode at 440°F.
4. Place the roasting vegetables in the 6-8 quart Dutch oven and spread out.
5. Place into the oven and cook uncovered for 10 minutes.
6. Salt both sides of the roast and place in the center of the pan on top of the vegetables and marinade ingredients.
7. Place the pan into the oven and cook uncovered on rack position 2 for 15 minutes.
8. Turn heat down to 265°F and cook for 45 minutes.
9. Flip roast and stir vegetables. Continue to cook until tender, about 1 1⁄2 hours.
10. When finished, place roast on serving dish and keep warm.
11. Remove thyme and bay leaf and discard.
12. Strain vegetables and add to serving dish with roast.
13. Reduce strained stock in a sauce pan on stovetop and thicken if desired. Pour finished sauce over roast and serve.
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