Classic beef pot roast recipe
Classic Beef Pot Roast recipe
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Ingredients
| 1 ½ kg | chuck roast, boneless, trimmed |
| 1 tsp | olive oil |
| 1 tsp | kosher salt |
| ½ tsp | black pepper, freshly ground |
| 2 medium | onions, finely chopped |
| 240 ml | dry red wine |
| 4 | thyme sprigs |
| 3 clove(s) | garlic, chopped |
| 400 ml | beef stock |
| 1 | bay leaf |
| 4 large | carrots, chopped into 2 cm pieces |
| 1 kg | potatoes, peeld and cut into small pieces |
Instructions
Preheat oven to 180°C.
Heat olive oil in a large Dutch oven over medium heat.
Season chuck roast with salt and pepper and then add roast to pan. Cook for 5 minutes, turning to brown on all sides. Remove roast from pan.
Add onions to pan and sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef stock, and bay leaf. Bring to a simmer, cover, and bake at 180°C for 1 1/2 hours.
Add carrots and potatoes to pan, cover and bake an additional hour or until vegetables are tender.
Remove thyme sprigs and bay leaf from pan.
Shred meat with 2 forks and serve roast with vegetable mixture and cooking liquid.
Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Classic beef pot roast recipe
Recipe type: xarchivex
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