Pot Roast
Overview
Prep Time: 30 min • Cook Time: 2 1/2- 3 hrs
Total Time: 3 hrs 30 min
This recipe is one of my all time favorites. I’ll definitely be adding it to my winter rotation. It takes a bit more time since I let it slow cook in the oven, but I believe that’s how it got so much flavor! Hope you enjoy!
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what you’ll need:
2 1/2 - 3 lbs chuck roast
1 medium yellow onion, diced
1 tbsp tomato paste
1 1/2 tbsp flour
1/2 cup red wine
1 lb bag of baby carrots
1 lb baby gold potatoes
2 cups beef stock or beef bone broth
2 tsp dried thyme
2 tsp dried rosemary
1 tbsp minced garlic
2 tbsp avocado oil
Salt & pepper
Instructions:
Preheat oven to 350
In a large oven safe pot (I used my Dutch oven) add in 2 tbsp avocado oil on medium high heat. Season your chuck roast heavily with salt and pepper on both all sides.
Once the oil is hot, sear on all sides until brown then remove and set aside. This does not need to be cooked all the way, we will finish it in the oven! This process took me about 10 min, a few min on each side.
While the meat is searing, dice the onion.
Once the meat is set aside, turn down the heat to medium-low and leave the oil in. Add the chopped onion and minced garlic, sautè for 1-2 minutes.
Next add the flour and tomato paste. Mix well. The flour will absorb all the excess oil.
Add the red wine and let it cook down for about 1-2 min.
Finally add in the beef stock, dried thyme, dried rosemary and stir well.
Add the meat back into the pot as well as the carrots and baby gold potatoes.
Cover with a lid and bake in the oven at 350 for 2 1/2 hours, but longer if your roast is larger than mine. That’s it! Once it’s fully cooked the meat should easily be able to pull apart and served with the potatoes, carrots, and yummy sauce. Enjoy!