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Beef Pot Roast

Classic American beef pot roast with vegetables, slow-cooked in red wine and broth until tender.

Difficulty Medium
Time 180 min
Servings 6
Ingredients 12
Steps 11
Beef Pot Roast
American Updated 10/10/2017

Ingredients

Measured from the catalog payload.

  • 4 lbs beef chuck
  • 1 cup red wine
  • 32 oz beef broth
  • 4 pieces carrot sliced into 2 inch pieces
  • 5 pieces red potato quartered
  • 3 pieces yellow onion quartered
  • 3 tablespoons canola oil
  • 3 pieces bay leaf dried
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1/2 teaspoon black pepper ground
  • 1 1/2 teaspoons salt

Instructions

11 cooking steps

  1. Preheat oven to 320F.
  2. Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
  3. Heat a Dutch oven and then pour canola oil into it.
  4. Once the oil becomes hot, sear one part of the beef chuck for 5 minutes. Turn it over and sear the opposite side for the same amount of time.
  5. Remove the seared beef chuck from the Dutch oven. Set aside.
  6. Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
  7. Deglaze by pouring red wine.
  8. Put the seared beef chuck back into the Dutch oven and then pour-in the beef broth. Add bay leaves, thyme and rosemary. Cover and place inside the oven. Continue to cook for 2 hours.
  9. Remove from the oven and add the potato. Cover and place back in the oven. Continue to cook for 60 to 80 minutes. Add more broth if needed.
  10. Transfer to a serving plate. Serve with mashed potato.
  11. Share and enjoy!

Catalog details

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