Description

This Classic Pot Roast promises a culinary journey with a rich, savory flavor, ensuring tender meat and a deeply satisfying experience.

Ingredients

Scale

3 to 4 lbs Beef Chuck Roast
2 large Yellow Onions, quartered
1 lb Carrots, cut into large chunks
5 cloves Garlic Cloves, smashed
3 cups Beef Stock (low sodium)
1 cup Dry Red Wine (Cabernet or Merlot)
3 sprigs Fresh Rosemary Sprigs
5 sprigs Fresh Thyme Sprigs
2 tbsp Olive Oil
Kosher Salt and Black Pepper to taste
3 stalks Celery Stalks, chopped

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Instructions

Remove the beef chuck roast from the refrigerator 30 minutes before cooking and pat dry. Season generously with Kosher salt and pepper
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until brown, then set aside
Sauté the onions, carrots, and celery in the same pot for about 5 minutes. Add garlic and cook for another minute
Deglaze the pan with dry red wine, scraping up brown bits, and reduce by half
Return the seared meat to the pot, add beef stock until it reaches halfway up the meat, and add rosemary and thyme
Cover and transfer to a preheated oven at 300°F (150°C) to cook for 3 to 4 hours
Once cooked, let rest for 15 minutes, strain the liquid for gravy, slice or shred the meat and serve

Notes

Let the dish rest after cooking for better flavor.

For storage, keep in an airtight container in the fridge for up to four days.

Prep Time: 30 mins
Cook Time: 4 hours
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 450 kcal
Sugar: 3g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 15g
Fiber: 4g
Protein: 38g
Cholesterol: 120mg