Description
A comforting beef pot roast simmered with tender vegetables and aromatic herbs, perfect for family gatherings.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine
- 4 carrots, chopped
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, heat the olive oil over medium-high heat and sear the beef roast on all sides.
- Remove the roast and set aside.
- Cook the onions and garlic in the same pot for 5-7 minutes until softened.
- Deglaze the pot with red wine, scraping up brown bits.
- Return the roast to the pot and add beef broth, carrots, potatoes, herbs, salt, and pepper.
- Cover and roast for 3-4 hours until fork-tender.
- Let the roast rest for 15 minutes before slicing and serving.
Notes
Searing the meat is crucial for flavor. You can customize with your favorite seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 90mg