Instructions
In a Dutch oven or large stockpot, heat 1 1/2 teaspoons of olive oil over medium to medium-high heat. Sear the chuck roast. Before adding the chuck roast, brown it on both sides by searing it. Along with the bay leaves and black pepper, pour in 3 cups (or enough beef broth to cover) of the mixture. Cook, covered, for 2 1/2 to 3 hours, or until soft when prodded with a fork.
Working with Vegetables: One tablespoon of canola oil, heated in a separate heavy stockpot or Dutch oven over medium heat, should be added to the meat after it has simmered for about two hours. After about five to seven minutes of cooking, or until the carrots and celery are soft, add the onion. Cook, stirring frequently, for 1 minute after adding garlic, parsley, oregano, marjoram, thyme, and basil to a skillet over low heat.
Supper Finishing: Fluff up the potatoes, green beans, Worcestershire sauce, chopped tomatoes, and 4 cups of beef stock. Carefully remove the bay leaves and add 1 1/2 cups of the broth used to cook the chuck roast. Cook, covered, for 20 to 30 minutes, or until veggies are soft.
The Beef Mustard: After taking the chuck roast out of the heat, set it aside to cool on a cutting board. Separate the meat from the cartilage and fat by shredding it with two forks. Heat the shredded beef for 5 minutes after adding it to the saucepan.
Additional Resources for Making Flan at Home
To make the chuck roast fork-tender, boil it gently. Do not boil.
Incorporate about 1 1/2 cups of the liquid used to boil the chuck roast into the soup for an extra burst of flavor.
You may make the soup your own by swapping out the veggies you don't like for.
To make a soup that will last, use red potatoes or Yukon Gold potatoes.
Season to taste with freshly ground pepper, but use caution when adding salt.
Extra beef broth may be used for a smoother soup.
The soup may be frozen for up to three months with no problems.
One question about Ezoic frequently asked questions: can I use any cut of beef?
Sure, stew beef or any other delicate cut that works well with slow cooking would be perfect.
Is it possible to use a slow cooker to prepare this soup?
In a heartbeat! Once the beef has browned, add the other ingredients and place in a slow cooker. Cover and simmer on low heat for 6-8 hours, or until the meat and veggies are soft.
thirdly, what's the best way to reheat soup that has been frozen?
Reheat gently over low heat in the microwave or stovetop after thawing in the fridge the night before.
Ziolic 4. Are other herbs or spices acceptable?
To make it taste exactly as you want it to, feel free to play around with different herbs and spices.
