Pot Roast
Few dinners feel as timeless as a classic Pot Roast. Slow braised until the beef is fall-apart tender, surrounded by carrots, potatoes, and a rich homemade gravy, this is the kind of recipe that fills your kitchen with the best smells and brings everyone to the table without having to call them twice.
Servings 6
Calories 515kcal
Ingredients
- 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
- 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 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.
- 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. Once it's fully cooked the meat should easily be able to pull apart and served with the potatoes, carrots, and yummy sauce. Enjoy!
Nutrition
Calories: 515kcal | Carbohydrates: 26g | Protein: 41g | Fat: 27g | Fiber: 5g