Pot Roast
This cozy classic pot roast delivers tender, flavorful meat with an easy no-fuss cooking method, perfect for chilly days and family gatherings.
Ingredients
Main Ingredients
- 4 pounds beef chuck roast Marbled and perfect for slow cooking.
- 2 large onions Chopped.
- 4 medium carrots Peeled and chopped.
- 3 medium potatoes Chopped (optional).
- 2 tablespoons tomato paste Or substitute with ketchup if necessary.
- 4 cups beef stock Can use chicken or vegetable stock in a pinch.
- 1 cup red wine Optional, can use extra stock instead.
- 3 cloves garlic Minced.
- 2 teaspoons dried thyme Or use fresh if available.
- 2 teaspoons dried rosemary Or use fresh if available.
- Salt Salt and pepper to taste For seasoning.
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- Season the beef chuck roast generously with salt and pepper.
- In a heavy pot, heat oil over medium-high heat and brown the roast on all sides.
- Remove the roast and set aside. In the same pot, add onions, carrots, and garlic, cooking until slightly softened.
- Stir in the tomato paste and let it cook for a few minutes.
- Add the beef stock and red wine, scraping any browned bits from the bottom of the pot.
- Return the roast to the pot, covering it with the vegetables and liquid.
Cooking
- Cover the pot and place it in the preheated oven.
- Cook low and slow for about 3 hours, or until the roast is tender and easily shreds with a fork.
Serving
- Let the roast rest for 10 minutes before slicing or shredding.
- Serve with pan juices and your choice of sides.
Notes
Feel free to add in other vegetables like celery, turnips, or parsnips for extra flavor. This dish is very forgiving with add-ins.