Beef Pot Roast

Sub-Zero Wolf Gourmet Recipes UK

Yields6 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

DifficultyBeginner

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Preparation Method
1

Preparation Method
This recipe was developed exclusively for the Wolf Convection Steam Oven.

Place beef, vegetables and spices in 4-quart casserole dish. Pour vegetable stock over all. Place oven rack in rack position 2. Place dish on rack. Close oven door. Set oven to Recipe R5. Push OK. When oven chimes, remove dish from oven and serve warm

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Ingredients

 1 (2 1/2-pound) beef chuck roast, cut into 3 pieces
 2 carrots, peeled, quartered
 1/2 small celery root or celeriac, peeled, quartered
 2 small yellow onions, quartered
 1 bay leaf
 2 whole cloves
 8 black peppercorns
 4 cups vegetable stock

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Ingredients

 1 (2 1/2-pound) beef chuck roast, cut into 3 pieces
 2 carrots, peeled, quartered
 1/2 small celery root or celeriac, peeled, quartered
 2 small yellow onions, quartered
 1 bay leaf
 2 whole cloves
 8 black peppercorns
 4 cups vegetable stock

Directions

Preparation Method
1

Preparation Method
This recipe was developed exclusively for the Wolf Convection Steam Oven.

Place beef, vegetables and spices in 4-quart casserole dish. Pour vegetable stock over all. Place oven rack in rack position 2. Place dish on rack. Close oven door. Set oven to Recipe R5. Push OK. When oven chimes, remove dish from oven and serve warm

Beef Pot Roast