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Classic beef pot roast recipe

Posted on Jun 29th, 2021
by Matthew
Categories:
  • Recipes

Classic Beef Pot Roast recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Classic beef pot roast recipe. Read more below.
Classic beef pot roast recipe, recipe Rating: 4.6
Number of votes:95



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

Related posts:

Wine baked salmon recipe David’s old time garlic sausage spaghetti sauce recipe German apple pancakes recipe Mary strickland’s cole slaw recipe


Reference: Classic beef pot roast recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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