Classic Pot Roast Beef (Print Version)
# Ingredients:
→ Main
01 -
3 lb beef chuck roast, shoulder cut
02 -
Table salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons olive oil
→ Aromatics
05 -
1 onion, chopped
06 -
3 cloves garlic, minced or pressed
→ Sauce Thickener
07 -
1 tablespoon tomato paste
08 -
2 tablespoons all-purpose flour
→ Liquids
09 -
1 cup red wine
10 -
32 ounces beef broth
→ Vegetables
11 -
2 lb small yellow potatoes
12 -
1 lb carrots, cut into chunks
→ Herbs
13 -
2 bay leaves
14 -
Fresh parsley or cilantro, for garnish
15 -
Fresh thyme, several sprigs plus extra for garnish
# Instructions:
01 -
Generously season the beef chuck roast on all sides with salt and black pepper.
02 -
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Brown the roast on all sides to develop flavor and seal in juices, about 15 minutes total. Remove the beef and set aside.
03 -
In the same pot, add chopped onion and minced garlic. Sauté over medium heat until onions are translucent and softened, about 2 to 3 minutes.
04 -
Stir in the tomato paste until well mixed, then add the flour and cook briefly, stirring to absorb any remaining oil and moisture.
05 -
Pour in the red wine, stirring to deglaze the bottom of the pot, and allow to reduce for 1 to 2 minutes.
06 -
Add beef broth, fresh thyme sprigs, and bay leaves to the pot, stirring to combine.
07 -
Return the browned beef to the pot. Arrange carrots and potatoes around the roast.
08 -
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 350°F (177°C). Braise for 2½ to 3 hours, or until the beef is tender and the vegetables are cooked through.
09 -
Once done, remove from the oven. Discard bay leaves. Garnish with additional fresh thyme and chopped parsley or cilantro before serving.
# Notes:
01 -
For a gluten-free version, substitute all-purpose flour with certified gluten-free flour or arrowroot, tapioca, or potato starch.
02 -
To create a rich gravy, strain the braising liquid, make a slurry with flour and water, and whisk into the simmering liquid until thickened.