Tender Braised Pot Roast
Discover the rich, savory flavors of our Tender Braised Pot Roast, a classic slow-cooked dish perfect for fall gatherings. Packed with tender beef, hearty vegetables, and aromatic herbs, this recipe is a comforting masterpiece that appeals to all senses.
Prep time: 15 minutesCook time: 4 hoursServes: 6
Ingredients
3 lbs beef chuck roast
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
4 carrots, cut into chunks
4 potatoes, quartered
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F.
2. Season the beef chuck roast with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat.
4. Add the roast and brown on all sides, about 4-5 minutes per side.
5. Remove the roast and set aside.
6. In the same pot, add sliced onions and minced garlic; sauté for 2-3 minutes.
7. Stir in tomato paste, cooking until it darkens slightly.
8. Pour in red wine, scraping up browned bits from the bottom.
9. Add beef broth, carrots, potatoes, thyme, and rosemary.
10. Return the roast to the pot, ensuring it is mostly submerged.
11. Bring to a simmer, then cover and transfer to the preheated oven.
12. Cook for 3-4 hours, or until the meat is tender and falls apart easily.
13. Remove from oven and let rest for 15 minutes before slicing and serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating
Reheat in a saucepan over low heat until warmed through or microwave on medium power.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
