Pot Roast

Name: Pot Roast
Total time: 240 min
Yield: 8 servings
Ingredients: 3 pounds beef chuck roast; 3 medium carrots; 3 medium potatoes; 2 stalks celery; 1 large onions; 3 cups beef broth; 1 cup red wine; 2 tablespoons tomato paste; 4 sprigs fresh thyme; 2 bay leaves; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil

A classic comfort dish featuring fork-tender beef chuck roast, braised with hearty vegetables in a rich, savory gravy.

American⏱ 240 min⚠ Contains 3 allergen(s)

✨ High in protein✨ High in potassium✨ Good source of vitamin C

Ingredients

Beef chuck roast3 pounds
Carrots3 medium
Potatoes3 medium
Celery2 stalks
Onions1 large
Beef broth3 cups
Red wine1 cup
Tomato paste2 tablespoons
Fresh thyme4 sprigs
Bay leaves2
All-purpose flour2 tablespoons
Vegetable oil2 tablespoons

Nutrition (per serving, makes 8)

Calories605 kcal

Protein40.8 g

Carbs19.2 g

Fat37.9 g

Fiber2.9 g

Sugar3.4 g

Sodium375.7 mg

Vitamin C17.1 mg

Iron5.3 mg

Calcium50.1 mg

Potassium1024.1 mg

Estimated values.

Steps

1Pat beef roast dry and season generously with salt and pepper; heat vegetable oil in a Dutch oven over medium-high heat and sear roast on all sides until deeply browned.
2Remove roast and set aside, then add chopped onions, carrots, and celery to the pot, cooking until softened.
3Stir in tomato paste and flour, cooking for 1 minute, then deglaze with red wine, scraping up any browned bits from the bottom.
4Return the roast to the pot, pour in beef broth, and add thyme and bay leaves.
5Bring liquid to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 2 hours.
6Add quartered potatoes to the pot and continue baking for another 1-1.5 hours, or until beef and vegetables are fork-tender; remove bay leaves and thyme sprigs before serving.