Chuck Roast with Harvest Ginger Peach
Need something for dinner this weekend but don't feel like standing at the oven for more than five minutes? We have you covered. While this recipe requires some prep, it means that you can go about your day (or your chores) with little worry while this cooks.
-- Annette
- A 3-5 lb chuck roast
- 1 jar Harvest Ginger Peach Spread
- 3 tbs olive oil
- 2 whole onions, peeled and halved
- 6-8 whole carrots, cut into 2" pieces
- 4-6 celery sticks, cut into 2" pieces
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh thyme
Preheat the oven to 275ºF. Place Dutch oven over medium-high heat. Generously season the Chuck roast with olive oil, salt and pepper. Brown in the dutch oven and brown on both sides. Remove from Dutch oven. Add 2 cups of beef broth and red wine to the Dutch oven to deglaze. Add 3/4 of the jar of Harvest Ginger Peach once pan is deglazed and mix well. Place the Chuck roast back in the Dutch oven along with the onions, carrots, celery. Add remainder of beef broth and Harvest Ginger Peach. Meat should be covered about halfway and top with thyme. Place lid on and roast for 3 hours for a 3 lb Chuck roast (4 hours for a 4-5 lb Chuck roast). You can baste the roast while it is cooking if you would like. Roast is ready when it is fall-apart tender.
