Perfect Pot Roast
Ingredients
The roast
-
3½
pounds
boneless chuck roast
-
2
tablespoons
olive oil
-
1
large
onion, chopped
-
4
large
carrots, cut into 2 inch pieces
-
2
stalks
celery, chopped
-
4
cloves
garlic, chopped
-
1
sprig
fresh rosemary
-
2
sprigs
fresh thyme
-
1
bay leaf
-
2
cups
beef broth
-
1
cup
dry red wine
-
1
pound
baby potatoes (Yukon gold or red)
The roux
-
2
tablespoons
all-purpose flour
-
2
tablespoons
unsalted butter
Instructions
- Allow the roast to sit covered at room temperature for 1 to 1½ hours before cooking.
- Pat dry the roast and season it with salt and black pepper.
- Heat olive oil in a large pot over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and add onions, carrots, celery, and garlic to the pot, cooking for 3-4 minutes.
- Return the roast to the pot along with beef broth, red wine, and herbs, then bring to a simmer.
- Cook for 2 hours, then add the baby potatoes and continue simmering for another 1½ to 2 hours until tender.
- Discard the bay leaf and drain the liquid to prepare the gravy.
- For the gravy, mix flour and melted butter in a pan, then add to the pot roast liquid and whisk until blended.
- Reseason the gravy as needed and serve with the pot roast and vegetables.
Nutrition Facts (estimated)
Servings
8
Calories
519
Total fat
30g
Total carbohydrates
18g
Total protein
41g
Sodium
414mg
Cholesterol
144mg
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