Description
Oven pot roast with chuck, carrots, and potatoes. From Your Daily Hit.
Ingredients
Scale
- 1 chuck roast, about 3 1/2 pounds (1.6kg)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 1 onion, chopped
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup (240ml) dry red wine or extra broth
- 2 cups (480ml) beef broth
- 2 sprigs thyme
- 1 bay leaf
- 1 pound carrots, chunked
- 1 1/2 pounds potatoes, chunked
Instructions
- Heat the oven to 300°F (150°C). Season the roast. Brown it on all sides in oil in a Dutch oven. Rest it on a plate.
- Cook the onion 5 minutes. Add garlic and tomato paste 1 minute. Deglaze with wine, then add broth, thyme, and bay.
- Return the roast. Cover and bake 3 hours.
- Add carrots and potatoes. Cover and bake 45 to 60 minutes more until the vegetables are tender and the beef shreds. Rest 15 minutes. Spoon the gravy over slices or shreds.
Notes
Chuck, not a lean round roast, or it dries out. The long covered bake is the method. A slow cooker works after the sear: LOW 8 hours, vegetables in the last 2.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braised
- Cuisine: American