Beef Pot Roast
This is a recipe for Beef Pot Roast
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 lbs. beef chuck
- 1 cup red wine
- 32 oz. beef broth
- 4 medium carrots (sliced into 2 inch pieces)
- 5 small red potato (quartered)
- 3 yellow onion (quartered)
- 3 tablespoons canola oil
- 3 pieces dried bay leaves (optional)
- 1 tablespoon fresh Rosemary
- 1 tablespoon fresh thyme
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
Instructions
- 1
Preheat oven to 320F.
- 2
Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
- 3
Heat a Dutch oven and then pour canola oil into it.
- 4
Once the oil becomes hot, sear one part of the beef chuck for 5 minutes. Turn it over and sear the opposite side for the same amount of time.
- 5
Remove the seared beef chuck from the Dutch oven. Set aside.
- 6
Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
- 7
Deglaze by pouring red wine.
- 8
Put the seared beef chuck back into the Dutch oven and then pour-in the beef broth. Add bay leaves, thyme and rosemary. Cover and place inside the oven. Continue to cook for 2 hours.
- 9
Remove from the oven and add the potato. Cover and place back in the oven. Continue to cook for 60 to 80 minutes. Add more broth if needed.
- 10
Transfer to a serving plate. Serve with mashed potato.
- 11
Share and enjoy!