Description
This classic Pot Roast recipe features a tender, flavorful chuck roast slow-cooked with aromatic herbs, red wine, beef broth, and hearty vegetables like carrots and yellow potatoes. Perfectly browned and oven-braised, this comforting dish is ideal for a satisfying family meal.
Ingredients
Meat and Seasoning
- 3 lb chuck roast, shoulder cut
- Table salt and black pepper, to taste
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 2 lb small yellow potatoes
- 1 lb carrots, chunks
- 2 bay leaves
- Fresh parsley or cilantro, for garnish
- Fresh thyme, a few sprigs plus extra for garnish
Liquids and Others
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour (or GF flour, cassava flour for gluten-free option)
- 1 cup red wine
- 32 oz beef broth
Instructions
- Season the Beef: Generously season the chuck roast with salt and black pepper on all sides to enhance its natural flavors.
- Brown the Roast: Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Brown the roast on all sides for about 15 minutes to lock in moisture and flavor. Remove and set aside on a plate.
- Sauté Aromatics: In the same pot, add chopped onions and minced garlic to the remaining oil and cook until onions turn translucent, about 2-3 minutes.
- Add Tomato Paste and Flour: Stir in tomato paste followed by flour to absorb the oil and moisture. Stir quickly to combine well.
- Deglaze with Wine: Pour in red wine, stirring to loosen browned bits from the pot. Allow the wine to reduce for 1-2 minutes to concentrate flavor.
- Add Broth and Herbs: Add beef broth along with fresh thyme sprigs and bay leaves to create a rich cooking liquid.
- Braise the Roast: Return the browned roast to the pot. Nestle carrots and potatoes around the meat. Cover and transfer the pot to a preheated oven at 350°F. Cook for 2 1/2 to 3 hours until the meat is tender.
- Garnish and Serve: Once done, remove from oven, discard bay leaves, garnish with fresh thyme, parsley or cilantro, and serve hot.
Notes
- You can substitute all-purpose flour with gluten-free or cassava flour for dietary needs.
- Ensure the roast is browned well to maximize flavor.
- Cooking time may vary slightly based on your oven and size of roast.
- Rest the meat for a few minutes after cooking for juicier slices.
