American Pot Roast

Ingredients

• 3 lbs beef chuck roast
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 leaves bay leaves
• 3 sprigs fresh thyme
• 1.5 lbs carrots
• 1.5 lbs potatoes
• 2 tbsp all-purpose flour

Instructions

1. 1

   Preheat oven to 325°F. Pat beef roast dry with paper towels and season generously with salt and pepper on all sides.

2. 2

   Peel and chop onion into large chunks. Mince garlic cloves. Peel and cut carrots into 2-inch pieces. Cut potatoes into 1.5-inch chunks.

3. 3

   Heat vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering. Sear roast on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.

4. 4

   Add onion to pot and cook 3 minutes until softened. Stir in garlic and tomato paste, cooking 1 minute until fragrant. Dust with flour and stir to coat.

5. 5

   Pour in beef broth and red wine, scraping up browned bits from bottom of pot. Add bay leaves and thyme sprigs. Return roast to pot, nestling it in the liquid.

6. 6

   Bring to a simmer, cover with a lid, and transfer to oven. Braise for 2 hours, turning roast halfway through.

7. 7

   Remove lid, add carrots and potatoes around the roast, and return to oven uncovered. Cook 1 hour more until vegetables are tender and roast shreds easily with a fork.

8. 8

   Remove roast to cutting board and tent with foil. Discard bay leaves and thyme sprigs. Let liquid settle 5 minutes, then skim fat from surface if desired. Slice roast and serve with vegetables and pan gravy.

Tools you’ll need

• 6-quart Dutch oven
• measuring cups and spoons
• sharp knife
• cutting board
• paper towels
• meat fork
• wooden spoon
• oven thermometer

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min