This hearty, flavorful pot roast is slow-cooked to perfection with tender beef, carrots, and potatoes, all infused with a rich, savory sauce. Perfect for a cozy family dinner!
Ingredients:
3 pounds chuck roast (shoulder cut)
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, crushed or minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour (or cassava flour for gluten-free)
1/2 cup red wine
2 cups beef broth
2 pounds small yellow potatoes
1 pound carrots, chopped
2 bay leaves
Fresh parsley or cilantro, for garnish
Fresh thyme, a few sprigs
Instructions:
Season the Beef:
Sprinkle the chuck roast generously with salt and pepper on all sides.
Sear the Beef:
Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
Sear the roast on all sides until browned (about 15 minutes). This locks in flavor and moisture.
Remove the beef and set it aside on a plate.
Sauté Aromatics:
In the same pot, add onions and garlic to the drippings. Sauté until the onions are translucent (about 2-3 minutes).
Build the Sauce:
Stir in the tomato paste and cook for 1 minute.
Sprinkle in the flour, stirring to coat the vegetables (the mixture will look dry).
Slowly pour in the red wine, whisking constantly. Let it simmer and reduce slightly (about 1-2 minutes).
Add the beef broth, bay leaves, and thyme sprigs, stirring to combine.
Assemble the Pot Roast:
Return the seared beef to the pot, nestling it in the liquid.
Arrange the carrots and potatoes around the meat.
Cook Low and Slow:
Cover the pot with a lid and transfer it to a preheated oven at 350°F (175°C).
Cook for 2 1/2 to 3 hours, or until the beef is fork-tender and the vegetables are soft.
Serve:
Remove the bay leaves and thyme sprigs.
Garnish with chopped fresh parsley or cilantro. Serve hot with the vegetables and the luscious gravy.