Classic Pot Roast with Potatoes and Carrots
Ingredients
The roast
-
1
3 lb
boneless chuck roast
-
2
Tbsp
olive oil
-
to taste
Salt and freshly ground black pepper
The vegetables
-
1
large
yellow onion, coarsely chopped
-
3
cloves
garlic, minced
-
2
lbs
yukon gold potatoes, cleaned then diced into 1 1/2 inch pieces
-
6
medium
carrots, peeled and chopped into 1 1/2-inch pieces
The broth and herbs
-
1
14.5 oz can
beef broth
-
¾
cup
dry red wine (optional)
-
2
sprigs
fresh thyme
-
2
sprigs
fresh rosemary
-
1
leaf
bay leaf
Instructions
- Preheat the oven to 275°F.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the roast with salt and pepper, then brown it on all sides for about 2 minutes per side.
- Transfer the roast to a cutting board, add onions to the pot, and sauté until they begin to brown, about 4-5 minutes, adding garlic in the last minute.
- Return the roast to the pot, pour in the beef broth and optional red wine, and add thyme, rosemary, and bay leaf.
- Bring to a simmer, cover the pot, and transfer it to the oven to cook for 2 hours.
- Remove from the oven, add carrots and potatoes, season with salt and pepper, cover, and return to the oven to cook for an additional 1 to 1½ hours until tender.
- Remove the roast, shred or cut it into large pieces, discard fat, and return it to the pot.
- Remove bay leaf and herb sprigs before serving.
Nutrition Facts (estimated)
Servings
6
Calories
597
Total fat
31g
Total carbohydrates
27g
Total protein
44g
Sodium
242mg
Cholesterol
156mg
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