Name: Beef Pot Roast
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3-4 pound beef chuck roast; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 cups beef broth; 1 cup red wine (optional); 4 carrots, peeled and cut into chunks; 4 potatoes, peeled and cut into chunks; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Salt and pepper to taste

Instructions

Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously with salt and pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
Deglaze the pot by adding the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Return the beef chuck roast to the pot and add the carrots, potatoes, rosemary, and thyme. The liquid should come about halfway up the roast; add more beef broth if needed.
Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3-4 hours, or until the beef is tender and easily shreds with a fork.
Once the beef pot roast is done, remove it from the oven and let it rest for about 10-15 minutes before slicing.
Serve the beef pot roast with the vegetables and a ladle of the delicious cooking juices.
Enjoy this comforting dish with your loved ones and savor the flavors of a homemade meal made with care and warmth.

Ingredients

Instructions

Nutrition Facts