Classic beef pot roast recipe
Classic Beef Pot Roast recipe
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|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|
|3 clove(s)||garlic, chopped|
|400 ml||beef stock|
|4 large||carrots, chopped into 2 cm pieces|
|1 kg||potatoes, peeld and cut into small pieces|
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.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Classic beef pot roast recipe
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