Pot Roast Ii
Experience the ultimate comfort food with "Pot Roast II," a hearty classic perfect for cozy family dinners and special gatherings. This recipe transforms a tender, slow-cooked beef chuck roast into a flavorful masterpiece, thanks to layers of rich ingredients like red wine, beef broth, and aromatic herbs such as thyme and rosemary. A medley of hearty vegetables—including carrots, potatoes, celery, and garlic—absorb the savory juices, creating a complete one-pot meal that's as satisfying as it is delicious. With its golden sear, slow oven roasting, and optional gravy enhancement, this dish delivers robust flavors and melt-in-your-mouth meat. Ideal for make-ahead meals or elegant presentations, "Pot Roast II" is the perfect centerpiece for any occasion.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 4 garlic cloves
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 4 medium potatoes
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on all sides with the salt and black pepper, then sprinkle with the flour and rub it in to coat evenly.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
Peel and roughly chop the onion, carrots, and celery into large chunks. Mince the garlic.
In the same Dutch oven, add the prepared vegetables and garlic. Sauté for 5-6 minutes until slightly softened and beginning to caramelize.
Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth and tomato paste until well combined, then return the seared roast to the pot.
Add the thyme, rosemary, and bay leaf to the pot. Make sure the liquid comes halfway up the sides of the meat—add more broth if necessary.
Cover the pot with its lid and transfer to the preheated oven. Roast for 3 hours, flipping the roast halfway through the cooking time.
While the roast is cooking, peel and quarter the potatoes. After the 3-hour mark, add the potatoes to the pot and cook for another 1 hour until the potatoes are tender and the meat pulls apart easily with a fork.
Remove the pot from the oven. Discard the thyme sprigs, rosemary sprigs, and bay leaf. Transfer the roast and vegetables to a serving platter.
If desired, thicken the remaining liquid in the pot by simmering it on the stovetop and whisking in a slurry of 1 tablespoon of flour mixed with 2 tablespoons of water.
Serve the pot roast hot with the vegetables and gravy on the side. Enjoy!
Nutrition Facts
Calories |
4940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.9 g | 390% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7722 mg | 336% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 36.0 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 10367 mg | 221% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
