Beef Pot Roast

Beef Pot Roast is a type of stew wherein beef chuck is braised for several hours in low heat until it becomes very tender. The process also involves the browning of beef wherein beef is seared in a Dutch oven until the browning effect kicks-in. This produces a distinctive taste that makes pot roasts taste better.

Pot roasts such as this is often cooked using a Dutch oven. It is a type of thick metal pot that can be cooked on a stovetop; it can also be placed inside the oven to cook for longer periods of time.

I enjoyed making Beef Pot Roast because the entire process was simple. I think that the browning part (wherein the beef was seared until it turned brown) was the only time that I needed to keep an eye on the pot. After placing it in the oven, it’s the oven timer’s job to let me know when its ready (assuming that I did not forget to set the timer).

The result was a delicious tender (I mean really tender) beef dish that I enjoyed with mashed potato. It was superb and totally worth the wait.

Try this Beef Pot Roast Recipe. Let me know what you think.

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Beef Pot Roast

This is a recipe for Beef Pot Roast

Prep: 10 minutes

Cook: 3 hours

Total: 3 hours 10 minutes

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Ingredients

• ▢ 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

• Preheat oven to 320F.
• Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
• Heat a Dutch oven and then pour canola oil into it.
• 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.
• Remove the seared beef chuck from the Dutch oven. Set aside.
• Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
• Deglaze by pouring red wine.
• 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.
• 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.
• Transfer to a serving plate. Serve with mashed potato.
• Share and enjoy!

Nutrition Information

Serving: 6g

© copyright: Vanjo Merano