Pot Roast Recipe
Directions
- 1Pat meat dry and season with olive oil, garlic powder, onion powder, salt and pepper.
- 2In your Dutch oven sear meat on all sides until golden brown, then remove.
- 3To the same pan add olive oil, onion, celery and carrots. Saute for a few minutes.
- 4Once the onions are translucent add in 4 minced garlic cloves. Let that cook for 1 minute.
- 5Add tomato paste and mix so everything is coated. Let that cook until deep red color forms.
- 6Add flour, mix well.
- 7Deglaze with red wine, let that reduce for a few minutes.
- 8Add in Worcestershire sauce.
- 9Pour in beef broth. Adjust salt & pepper as needed.
- 10Add in meat, potatoes and bundle of thyme, parsley and bay leaves.
- 11Pour in more beef broth to cover any meat!
- 12Cover & cook in oven at 300 for 3-4 hours (about 1 hour for each pound).
- 13Remove meat and set aside to serve (you can shred it too) and remove bay leaves, parsley & thyme!
- 14To thicken the sauce, coat 2 tbsp of butter with flour and add into the pot while it simmers.
- 15If you shredded your meat, add it back in and let combine for a few minutes.
- 16Top with parsley (optional).
Ingredients
- 3 pounds Beef Chuck Roast
- 1 Yellow Onion, roughly chopped
- 3 carrots, cut into 1 inch pieces
- 4 celery, chopped
- 1 lb baby potatoes
- 2 tbsp tomato paste
- Salt
- pepper
- 2 bay leaves
- Fresh Parsley
- Fresh thyme
- 4 garlic cloves
- 2 cups beef broth
- beef broth to cover meat
- 1 cup red wine
- 1 tbsp Gf flour (regular works too)
- Worcestershire sauce
- Olive oil
- garlic powder
- onion powder
- 2 tbsp butter
Equipment
Dutch oven
Tips
- Bundle fresh thyme, parsley, and bay leaves for easier removal after cooking.
- To thicken the sauce, coat 2 tbsp of butter with flour and add into the pot while it simmers.
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