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Classic Pot Roast
This Classic Pot Roast is braised low and slow, just like mom used to make. Meltingly-tender beef, vegetables, and a rich gravy will have everyone asking for seconds.
👥 8 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 15 min🔥 Cook: 4h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●cutting board
- ●oven
- ●pan
- ●pot
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 325 degrees. Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a Dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to ⏱️ 10 minutes. Transfer beef to cutting board or platter.
Salt and freshly ground black pepper
2
To the Dutch oven, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about ⏱️ 5 minutes. Add garlic and cook until fragrant, about ⏱️ 30 seconds. Stir in red wine and deglaze the pan by scraping up any brown bits.
red wine (I used a Pinot Noir, see note 4)1 cup
3
Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Return beef to pot. Cover and roast until meat is tender, about ⏱️ 4 hours. Remove the beef and vegetables (discard bay leaf) and keep warm while making the gravy.
beef broth2 cupstomato paste1 tablespoonbay leaf1
4
To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve ¼ cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about ⏱️ 1 minute. Set aside to cool.
5
Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about ⏱️ 1 minute. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Transfer to a serving platter and serve the pot roast with the vegetables and gravy.
Nutrition Facts
calories
470 kcal
fat Content
23 g
serving Size
1 cup meat + 1/4 cup gravy
fiber Content
3 g
sugar Content
4 g
sodium Content
417 mg
protein Content
36 g
trans Fat Content
1 g
cholesterol Content
117 mg
carbohydrate Content
24 g
saturated Fat Content
9 g
unsaturated Fat Content
15 g
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