Pot Roast
Ingredients
The meat
-
3
pounds
beef top round roast or whole chuck round roast
The seasoning
-
2
teaspoons
kosher salt
-
1
teaspoon
freshly ground pepper
-
2
teaspoons
olive oil
The vegetables
-
2
ribs
celery, diced
-
3
carrots
peeled and divided
-
1
yellow onion
peeled and roughly chopped
-
5
cloves
smashed garlic
-
2
red
potatoes, halved
-
3
carrots
peeled and chopped
The liquids and flavorings
-
2
tablespoons
tomato paste
-
2
tablespoons
Worcestershire sauce
-
4
pieces
thyme, leaves removed
-
4
sprigs
rosemary, leaves removed
-
1½
cups
red wine
-
3½
cups
beef stock (or chicken stock)
-
2
teaspoons
corn starch
Instructions
- Preheat the oven to 325°F.
- Season the beef with salt and pepper, then sear it in a hot Dutch oven with olive oil until browned on all sides.
- Remove the beef and cook the diced celery, onion, and carrots until slightly softened.
- Add smashed garlic, tomato paste, fresh herbs, and Worcestershire sauce, mixing until combined.
- Pour in the red wine and scrape the bottom of the pot to lift the fond, then add beef stock and mix.
- Return the beef to the pot, cover it, and transfer to the oven to cook for 3 to 3½ hours until fork tender.
- Remove the meat and strain the broth, discarding the solids.
- To thicken the sauce, whisk corn starch with a few tablespoons of strained liquid, then return it to the pot.
- Add the meat back to the pot along with the halved potatoes and chopped carrots, cover, and simmer for 20 to 30 minutes until tender.
Nutrition Facts (estimated)
Servings
6
Calories
154
Total fat
2g
Total carbohydrates
24g
Total protein
5g
Sodium
1187mg
Cholesterol
mg
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