Ingredients:
- 3 lb. boneless beef chuck roast, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar beef stew braising base
- 3/4 lb. small red potatoes, halved
- 1/2 lb. carrots, peeled and cut into 1-inch pieces
Directions:
Season the beef with salt and pepper.
Slow-cooker method: In a large fry pan over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Transfer the beef to a slow cooker and add the beef stew braising base. Cover and cook on high according to the manufacturer’s instructions for 2 hours. Add the potatoes and carrots, cover and cook until the beef is fork-tender, 2 to 3 hours more.
Oven method: Preheat an oven to 350°F. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, sear the beef until well browned on all sides, 8 to 10 minutes per batch. Return all the beef to the pot. Add the braising base, potatoes, carrots and 1 1/2 cups water and bring to a simmer. Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until the beef is fork-tender, about 3 hours. If the sauce is too thick, stir in an additional 1/2 cup water during the last 15 minutes of cooking.
Serves 6 to 8.