Pot Roast Recipe

180 mins
Serves 1
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Directions

  1. 1Pat meat dry and season with olive oil, garlic powder, onion powder, salt and pepper.
  2. 2Pat meat dry and season with olive oil, garlic powder, onion powder, salt and pepper.
  3. 3Pat meat dry and season with olive oil, garlic powder, onion powder, salt and pepper.
  4. 4In your Dutch oven sear meat on all sides until golden brown, then remove.
  5. 5In your Dutch oven sear meat on all sides until golden brown, then remove.
  6. 6In your Dutch oven sear meat on all sides until golden brown, then remove.
  7. 7To the same pan add olive oil, onion, celery and carrots. Saute for a few minutes.
  8. 8To the same pan add olive oil, onion, celery and carrots. Saute for a few minutes.
  9. 9To the same pan add olive oil, onion, celery and carrots. Saute for a few minutes.
  10. 10Once the onions are translucent add in 4 minced garlic cloves. Let that cook for 1 minute.
  11. 11Once the onions are translucent add in 4 minced garlic cloves. Let that cook for 1 minute.
  12. 12Once the onions are translucent add in 4 minced garlic cloves. Let that cook for 1 minute.
  13. 13Add tomato paste and mix so everything is coated. Let that cook until deep red color forms.
  14. 14Add tomato paste and mix so everything is coated. Let that cook until deep red color forms.
  15. 15Add tomato paste and mix so everything is coated. Let that cook until deep red color forms.
  16. 16Add flour, mix well.
  17. 17Add flour, mix well.
  18. 18Add flour, mix well.
  19. 19Deglaze with red wine, let that reduce for a few minutes.
  20. 20Deglaze with red wine, let that reduce for a few minutes.
  21. 21Deglaze with red wine, let that reduce for a few minutes.
  22. 22Add in Worcestershire sauce.
  23. 23Add in Worcestershire sauce.
  24. 24Add in Worcestershire sauce.
  25. 25Pour in beef broth. Adjust salt & pepper as needed.
  26. 26Pour in beef broth. Adjust salt & pepper as needed.
  27. 27Pour in beef broth. Adjust salt & pepper as needed.
  28. 28Add in meat, potatoes and bundle of thyme, parsley and bay leaves.
  29. 29Add in meat, potatoes and bundle of thyme, parsley and bay leaves.
  30. 30Add in meat, potatoes and bundle of thyme, parsley and bay leaves.
  31. 31Pour in more beef broth to cover any meat!
  32. 32Pour in more beef broth to cover any meat!
  33. 33Pour in more beef broth to cover any meat!
  34. 34Cover & cook in oven at 300 for 3-4 hours (about 1 hour for each pound).
  35. 35Cover & cook in oven at 300 for 3-4 hours (about 1 hour for each pound).
  36. 36Cover & cook in oven at 300 for 3-4 hours (about 1 hour for each pound).
  37. 37Remove meat and set aside to serve (you can shred it too) and remove bay leaves, parsley & thyme!
  38. 38Remove meat and set aside to serve (you can shred it too) and remove bay leaves, parsley & thyme!
  39. 39Remove meat and set aside to serve (you can shred it too) and remove bay leaves, parsley & thyme!
  40. 40To thicken the sauce, coat 2 tbsp of butter with flour and add into the pot while it simmers.
  41. 41To thicken the sauce, coat 2 tbsp of butter with flour and add into the pot while it simmers.
  42. 42To thicken the sauce, coat 2 tbsp of butter with flour and add into the pot while it simmers.
  43. 43If you shredded your meat, add it back in and let combine for a few minutes.
  44. 44If you shredded your meat, add it back in and let combine for a few minutes.
  45. 45If you shredded your meat, add it back in and let combine for a few minutes.
  46. 46Top with parsley (optional).
  47. 47Top with parsley (optional).
  48. 48Top with parsley (optional).

Ingredients

  • 3 pounds Beef Chuck Roast
  • 3 pounds Beef Chuck Roast
  • 3 pounds Beef Chuck Roast
  • 1 Yellow Onion, roughly chopped
  • 1 Yellow Onion, roughly chopped
  • 1 Yellow Onion, roughly chopped
  • 3 carrots, cut into 1 inch pieces
  • 3 carrots, cut into 1 inch pieces
  • 3 carrots, cut into 1 inch pieces
  • 4 celery, chopped
  • 4 celery, chopped
  • 4 celery, chopped
  • 1 lb baby potatoes
  • 1 lb baby potatoes
  • 1 lb baby potatoes
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • Fresh Parsley
  • Fresh Parsley
  • Fresh Parsley
  • Fresh thyme
  • Fresh thyme
  • Fresh thyme
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • beef broth to cover meat
  • beef broth to cover meat
  • beef broth to cover meat
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 1 tbsp Gf flour (regular works too)
  • 1 tbsp Gf flour (regular works too)
  • 1 tbsp Gf flour (regular works too)
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • Olive oil
  • Olive oil
  • Olive oil
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • 2 tbsp butter
  • 2 tbsp butter
  • 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.