Step-by-step instruction without your screen going to sleep
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
1 ½ pounds
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
Utensils
Large Bowl
2 1/2 quart oval baking dish
Step 1
Install the Accessory Frame in the bottom level of the unit. Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 700°F, and set time to 10 minutes. Push the right-hand dial to select STAGE 2, then set temperature to 300°F and time to 3 hours. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
Step 2
Season the beef on all sides generously with salt and pepper. Place the Roast Rack in the Pro-Heat Pan, then place the roast on the rack.
Step 3
In a large bowl, combine the oil, tomato paste, and flour. Add the beef broth and red wine until it’s incorporated into a sauce. Add the garlic and onion to the bowl. Set aside.
Step 4
When the unit is preheated and ADD FOOD and PRS STRT displays, open the door and place pan in the unit. Close door and select START/STOP to begin cooking.
Step 5
When STAGE 2 cooking begins, open the door, and transfer the pan to a heat-resistant surface. Transfer the beef roast to a 2 ½ quart baking dish.
Step 6
Arrange the carrots and potatoes around the roast and pour the liquid mixture on top and around the roast and add the bay leaves. Cover with aluminum foil. Place the dish in the oven, close the door, and cook until fork tender, about 2 1/2 to 3 hours.The roast is ready when the meat separates easily when pulled with a fork.
Step 7
When cooking is complete, open the door, remove dish from the oven, and let it rest for about 10 minutes. Serve garnished with fresh thyme.
Install the Accessory Frame in the bottom level of the unit. Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 700°F, and set time to 10 minutes. Push the right-hand dial to select STAGE 2, then set temperature to 300°F and time to 3 hours. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
1 ½ pounds
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
Step 2 of 7
Season the beef on all sides generously with salt and pepper. Place the Roast Rack in the Pro-Heat Pan, then place the roast on the rack.
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
1 ½ pounds
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
Step 3 of 7
In a large bowl, combine the oil, tomato paste, and flour. Add the beef broth and red wine until it’s incorporated into a sauce. Add the garlic and onion to the bowl. Set aside.
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
1 ½ pounds
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
Step 4 of 7
When the unit is preheated and ADD FOOD and PRS STRT displays, open the door and place pan in the unit. Close door and select START/STOP to begin cooking.
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
1 ½ pounds
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
Step 5 of 7
When STAGE 2 cooking begins, open the door, and transfer the pan to a heat-resistant surface. Transfer the beef roast to a 2 ½ quart baking dish.
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
1 ½ pounds
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
Step 6 of 7
Arrange the carrots and potatoes around the roast and pour the liquid mixture on top and around the roast and add the bay leaves. Cover with aluminum foil. Place the dish in the oven, close the door, and cook until fork tender, about 2 1/2 to 3 hours.The roast is ready when the meat separates easily when pulled with a fork.
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
1 ½ pounds
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
Step 7 of 7
When cooking is complete, open the door, remove dish from the oven, and let it rest for about 10 minutes. Serve garnished with fresh thyme.
1361g
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
480g
beef broth
240g
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
454g
large carrots, peeled, chopped into 1 1/2-inch pieces
681g
baby yellow potatoes
2
bay leaves
Fresh thyme, for garnish
3 pounds
beef chuck roast, shoulder cut
Kosher salt, as desired
Ground black pepper, as desired
1 tablespoon
olive oil
1 tablespoon
tomato paste
2 tablespoons
all-purpose flour
2 cups
beef broth
1 cup
red wine
3
cloves garlic, peeled, minced
1
yellow onion, chopped into ½ inch pieces
1 pound
large carrots, peeled, chopped into 1 1/2-inch pieces
