Friday, March 18, 2011

Stove Top Chuck Roast with Potatoes

1.5-2 lb chuck roast, cut in cubes
2 russet potatoes, peeled and cut like french fries
1 onion, sliced
3-4 garlic cloves, chopped
salt and pepper
1 cup water, + more as needed
2 tbsp butter
vegetable oil, for frying

Heat a skillet half full with oil. Carefully add the french fries and let fry until golden brown and crispy, turning once. Drain on a paper towel, season with salt, and set aside. 

Cut the chuck roast into large cubes. Rinse with water and pat dry. Season really well on both sides with salt and pepper. Heat the butter in a dutch oven. Add the beef and sear on both sides until browned. Add the sliced onions and chopped garlic. Stir. After 2 minutes, add 1 cup water. Season with more salt and pepper. Let boil then reduce to medium heat and cover. Let cook until fork tender, approximately 2 hours. Every 20 minutes uncover, stir, and make sure there is a little water. You will need to add a little (1/4 cup at a time) water so that the meat cooks and does not burn. Also, this water will thicken to produce a wonderful sauce to dip pita bread in. So do not add too much or it will be too liquidy.

Once the meat is cooked. Add half the homemade french fries and stir. They will absorb the liquid and soften.

Eat with pita bread and serve the remaining crispy french fries on the side.

Source: daliasdelights original
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