Roast Beef with Bay Leaf. In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.

Place the roast back in the pot. Add the Worcestershire, Thyme, bay leaf and beef bouillon. Bring to a boil. reduce heat to low and cover. You can have Roast Beef with Bay Leaf using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Roast Beef with Bay Leaf

Prepare 2 pounds of Chuck Roast.
It's 1 pound of carrots.
You need 1 of celery stalk.
It's 15 ounces of beef broth.
You need 2 of medium onions.
You need 1 cup of red wine.
You need 5 of bay leaves.
It's 1 tablespoon of kosher salt.
Prepare 1/2 teaspoon of ground black pepper.
It's 1 teaspoon of granulated garlic powder.
You need 1 stick of butter.
You need 1 tablespoon of extra virgin olive oil.

Remove the meat from the pot and cut into pieces. Rub roast with salt and pepper. make. garlic. Return meat to pan, place remaining bay leaf on top of meat, and cover. The bay leaf is a powerfully aromatic leaf used primarily for culinary purposes.

Roast Beef with Bay Leaf instructions

Preheat oven 350 degrees Fahrenheit. Slice the onions thinly. Slice the carrots into bite sized pieces..
Season the beef with some of the seasonings, add seasoned side down.
In a roasting pan heat the oil and brown the beef for 2-1/2 minutes per side..
Remove the beef. add the onions, and sauté till tender about 8 minutes..
Add the beef back to pan along with the rest of ingredients..
Cover and put into oven for 1-1/2 hours..
Cut the butter into pats and put on top of beef.
Cover and cook another hour..
Remove bay leaves, and shread the beef up..
Serve I hope you enjoy!.

Although there are multiple varieties of bay leaves cultivated around the world today, the original bay leaf came from the bay laurel tree (Laurus nobilis) native to the Asian region of the Mediterranean. This form of bay leaf, which is also known as sweet bay and Grecian laurel, is still the herb typically used. Make pickled peppers, which are delicious on a roast beef sandwich, or served alongside pork or beef roast. These are a fresh pickle , not preserved. Bay leaves infuse dishes with a woodsy flavor that also has subtle notes of eucalyptus and clove.