Classic Pot Roast
Ingredients
The roast
-
1
3 to 4 pound
boneless beef chuck roast
-
Salt
to taste
-
Pepper
to taste
The vegetables
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced
-
8
ounces
baby carrots
-
2
large
onions, thinly sliced
-
1 ½
pounds
red potatoes, cut into 1-inch pieces
The liquid and seasonings
-
1
cup
red wine
-
2
cups
beef broth
-
1
tablespoon
tomato paste
-
1
sprig
fresh thyme
-
1
bay leaf
For the gravy
Instructions
- Preheat the oven to 325°F.
- Pat the chuck roast dry and season with salt and pepper.
- Heat olive oil in a Dutch oven over high heat and sear the beef on all sides until browned.
- Remove the beef and set aside.
- In the same pot, cook the carrots, onions, and potatoes until they begin to brown.
- Add garlic and cook until fragrant.
- Pour in the red wine and deglaze the pot, scraping up the browned bits.
- Add beef broth, tomato paste, thyme, bay leaf, salt, and pepper, and bring to a simmer.
- Return the beef to the pot, cover, and bake for about 4 hours until tender.
- Remove the beef and vegetables, and keep warm.
- Skim the fat from the drippings and reserve ¼ cup.
- Whisk flour into the reserved fat and cook until bubbly.
- Measure the remaining juices and add water if necessary to make 2 cups.
- Add the juices to the saucepan and bring to a boil, stirring until thickened.
- Serve the pot roast with vegetables and gravy.
Nutrition Facts (estimated)
Servings
12
Calories
381
Total fat
20g
Total carbohydrates
16g
Total protein
31g
Sodium
309mg
Cholesterol
104mg
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