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Pot Roast
Pot roast
Pot roast is a classic dish made by slow-cooking a tough cut of beef with vegetables, herbs, and broth in a covered pot or slow cooker. The long cooking time helps break down the tough fibers in the meat, resulting in a tender and flavorful dish.
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Ingredients
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper
- 1 onion chopped
- 4 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 potatoes peeled and quartered
- 2 cups baby carrots
Instructions
- Preheat your oven to 325°F (165°C).
- Season the beef chuck roast generously with salt and pepper.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Remove from pot and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
- Add the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
- Return the beef to the pot and bring the liquid to a simmer. Cover with a lid and transfer to the preheated oven.
- Cook for about 3-4 hours, or until the beef is fork-tender.
- About 1 hour before the pot roast is done, add the quartered potatoes and baby carrots to the pot.
- Once everything is cooked through and tender, remove the pot from the oven.
- Let the pot roast rest for a few minutes before slicing and serving with the vegetables and pan juices.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Can use to make sandwich or use slices for dinner. Better results when allowed to marinate longer and when iron pot is used.
Nutrition
Calories: 317kcal (16%)Carbohydrates: 17g (6%)Protein: 24g (48%)Fat: 16g (25%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 78mg (26%)Sodium: 217mg (9%)Potassium: 842mg (24%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 4705IU (94%)Vitamin C: 17mg (21%)Calcium: 48mg (5%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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