RecipesMagazine

Beef Cooked with Carrots, Onions, and Dried Plums

Beef Cooked with Carrots, Onions, and Dried Plums
You can never have too many main course recipes, so give Beef Cooked with Carrots, Onions, and Dried Plums a try. One portion of this dish contains roughly 29g of protein, 18g of fat, and a total of 416 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up chuck roast, bay leaves, onion, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

1
Preheat oven to 35
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OvenOven
2
Tie the roast at 2-inch intervals with twine; rub with salt and pepper.
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Salt And PepperSalt And Pepper
Dry Seasoning RubDry Seasoning Rub
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Kitchen TwineKitchen Twine
3
Heat oil in Dutch oven over medium-high heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
4
Add roast; cook 12 minutes, browning on all sides.
5
Remove roast from pan.
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Frying PanFrying Pan
6
Add onion and water to pan, scraping pan to loosen browned bits. Return meat to pan.
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OnionOnion
WaterWater
MeatMeat
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Frying PanFrying Pan
7
Place rosemary, thyme, sage, and bay leaves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
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Bay LeavesBay Leaves
RosemaryRosemary
ThymeThyme
SageSage
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CheeseclothCheesecloth
8
Add cheesecloth to pan; cover, reduce heat, and simmer.
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CheeseclothCheesecloth
Frying PanFrying Pan
9
Bake, covered, at 350 for 1 1/2 hours. Turn roast; bake, covered, an additional 45 minutes.
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OvenOven
10
Add carrots and dried plums; bake, covered, an additional 45 minutes or until carrots are tender.
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PrunesPrunes
CarrotCarrot
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OvenOven
11
Place roast, carrots, and dried plums on platter; keep warm. Reserve cooking liquid. Discard bag.
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PrunesPrunes
CarrotCarrot
12
Place a zip-top plastic bag inside a 2-cup glass measure.
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Ziploc BagsZiploc Bags
13
Pour reserved cooking liquid into bag; let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
14
Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Slice roast; garnish with sage leaves, if desired.
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SageSage
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Measuring CupMeasuring Cup
15
Serve with carrot mixture and sauce.
Ingredients you will need
CarrotCarrot
SauceSauce
DifficultyHard
Ready In45 m.
Servings8
Health Score25
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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