Classic Pot Roast

local_grocery_store Ingredients

• 1 3-4 lb beef chuck roast
• 4 carrots, chopped into 2 inch pieces
• 4 potatoes, chopped into 2 inch pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth, low sodium
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tbsp thyme, fresh
• 1 tbsp rosemary, fresh
• 1 tsp salt
• 1 tsp pepper

restaurant_menu Method

1. 1.Preheat oven to 350°F.
2. 2.Season the roast with salt and pepper on all sides.
3. 3.Heat a large Dutch oven over medium-high heat. Add a tablespoon of oil and sear the roast on all sides until browned. Remove from the pot and set aside.
4. 4.Add the onions and garlic to the pot and cook until softened, about 5 minutes.
5. 5.Add the beef broth, red wine, tomato paste, thyme, and rosemary to the pot and stir to combine.
6. 6.Add the carrots and potatoes to the pot and stir to coat with the sauce.
7. 7.Place the roast back in the pot, on top of the vegetables.
8. 8.Cover the pot with a lid and transfer it to the oven. Cook for 3-4 hours, or until the roast is tender and falling apart.
9. 9.Remove from the oven and let it rest for 10-15 minutes before slicing and serving.

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can add a tablespoon of Worcestershire sauce to the sauce.
• chevron_rightIf you want to make this dish ahead of time, you can cook it in a slow cooker on low for 8 hours instead of in the oven.