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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.
Ingredients
Method
- 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.
Nutrition
Notes
Can use to make sandwich or use slices for dinner. Better results when allowed to marinate longer and when iron pot is used.
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